Cranberry Chocolate Chip Pecan Pie Recipes

Steps:

• Beat shortening and buttermilk until blended. Gradually add water, beating until light and fluffy. Beat in flour and salt. Shape into a disk. Wrap in plastic; refrigerate 4 hours or overnight. , Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge., In a large bowl, whisk first 5 filling ingredients until blended. Stir in cranberries and pecans. Pour into crust., Bake on a lower oven rack 10 minutes. Reduce oven setting to 350°; bake until filling is almost set, 35-40 minutes. Cool completely on a wire rack. Refrigerate, covered, overnight before serving. If desired, serve with whipped cream.

Steps:

• Preheat oven to 400 degrees F.
• Roll out the bottom crust and arrange in a 9-inch pie pan. Layer cranberries, pecans and chips in the crust-lined pan. In a large bowl, beat the eggs. Add brown sugar, syrup, flour, and orange peel and blend well. Pour over cranberry mixture. Bake for 35 to 40 minutes or until crust is golden brown and filling is set in center. Cover with spray-coated foil after 25 minutes of baking. Cool completely, approximately 2 hours. If desired, serve with whipped cream. Garnish as desired. Store in refrigerator.

Steps:

• Blend crust ingredients together. If making small tartlets, divide into 24 small balls. If making large size tarts, divide into 12 balls. Cover with plastic wrap and chill. Press each ball onto bottom and up sides of tart tins and chill until ready to fill.
• Meanwhile, bring orange juice to boil in a small saucepan. Take off heat and add chopped cranberries. Cover and let soak for 15 minutes. Then drain well and blot with paper towel; set aside.
• Preheat oven to 325 degrees F.
• Mix all the remaining ingredients well, except the pecans, until smooth. Then add the pecans and cranberries. Divide the filling evenly among the tart tins and bake for approximately 35 minutes for the small tarts and 45 minutes for the larger tarts or until the crust is golden brown.

Steps:

• Preheat oven to 375°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate while preparing filling., Whisk together eggs, corn syrup, sugar, melted butter and spices. Sprinkle cranberries and chocolate chips onto bottom of crust; top with egg mixture. Arrange pecans over filling., Bake on a lower oven rack until crust is golden brown and filling is puffed, 40-50 minutes. Cool on a wire rack. Refrigerate leftovers.

Steps:

• Heat oven to 350*.
• Place pastry in 9-inch pie pan.
• Crimp or flute crust; set aside.
• Combine all filling ingredients except cranberries and pecans in large bowl.
• Beat at low speed until well mixed (1 to 2 minutes).
• Stir in cranberries and pecans.
• Pour filling into crust.
• Bake for 50 to 55 minutes or until filling is set.
• If crust is browning too quickly, cover edge of crust with 2 inch strip of aluminum foil.

Steps:

• Prebake pie shell for 7 minutes at 425. Cool crust.
• In a medium bowl beat together eggs and brown sugar.
• Slowly add corn syrup, maple syrup, butter, and vanilla, mixing well.
• Stir in pecans and cranberries.
• Pour into partially baked crust. Bake at 350 for 45 minutes or until set. Cool thoroughly. Serve with whipped cream.

Steps:

• Preheat oven to 325°. Toss cherries with brandy; let stand, covered, 1 hour., For crust, mix flour, sugar and salt. Whisk together oil and milk; add to flour mixture, tossing with a fork just until blended. Press onto bottom and up sides of a greased 9-in. pie plate., For filling, drain cherries, reserving 1 tablespoon brandy. Beat butter, sugar and salt until blended; gradually beat in eggs and reserved brandy. Stir in flour. Fold in pecans, chocolate and cherries; pour into crust., Bake until top is golden brown, 40-45 minutes. Cool on a wire rack. If desired, serve with whipped cream. Refrigerate leftovers.

Steps:

• Cut pastry sheet in half and roll each half into a 7-in. circle. Transfer pastry to two ungreased 4-in. fluted tart pans with removable bottoms. Trim pastry even with edges. , Layer the cranberries, vanilla chips and pecans in each pastry. In a small bowl, beat the egg, brown sugar, corn syrup, flour and zest until smooth; pour over tops. Place pans on a baking sheet., Bake at 400° for 15 minutes. Cover with foil; bake 15-20 minutes longer or until crust is golden brown and filling near the center is set. Cool on a wire rack. Serve with whipped cream if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Crust: In a medium bowl combine flour and salt. Stir well, then cut in butter until mixture is the size of small peas. Add ice water and mix just until dough forms a ball.
• Allow dough to rest in refrigerator for 20 minutes, then roll out and fit into a 9-inch pie plate. Set aside.
• To Make Filling: In a medium bowl mix eggs and sugar. Add corn syrup and melted butter or margarine. Mix until all ingredients are thoroughly combined.
• Spread chocolate chips and pecan pieces across bottom of pie shell. Pour egg mixture over chocolate chip and pecan layer.
• Bake in preheated oven for 35 minutes. Serve warm or cool with a dollop of whipped cream and a sprinkling of chocolate chips if desired.

Steps:

• Preheat oven to 325°.
• Combine sugar and butter in mixing bowl. Mix until fluffy.
• Add egg and flour to sugar/butter mixture. Combine well.
• Press into 11-12 inch tart pan.
• Bake until lightly browned, about 20 minutes.
• Toast pecans at 350°F for about 20 minutes shaking half way through.
• Mix together all filling ingredients except pecans and cranberries in large mixing bowl.
• Gently fold in cranberries and pecans.
• Pour into tart crust and bake for 40-45 minutes.
• Cool.

Steps:

• Preheat oven to 350°.
• Beat eggs lightly in mixing bowl.
• Add sugar, syrup, melted butter and vanilla, mixing until blended.
• Sprinkle cranberries and pecans in tart shells, dividing evenly.
• Pour filling on top, filling two-thirds full.
• Bake for 20 to 25 minutes or just until set and golden.
• Ideal for freezing.

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 450°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 15-20 minutes or until edge is light golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack. Reduce oven setting to 350°., In a large bowl, beat eggs, sugar and melted butter until well blended. Gradually add flour until blended. Stir in remaining ingredients; pour into crust., Bake 30-35 minutes or until top is bubbly and crust is golden brown. Cool on a wire rack. Refrigerate leftovers.