CHERRY CHOCOLATE PECAN PIE

Cherry Chocolate Pecan Pie image

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 16

3/4 cup(s) dried cherries
1/2 cup(s) brandy
FOR THE CRUST
1 1/4 cup(s) all-purpose flour
1 tablespoon(s) sugar
1/4 teaspoon(s) salt
1/4 cup(s) canola oil
3 tablespoon(s) 2% milk
FOR THE FILLING
1/3 cup(s) butter, softened
1 1/2 cup(s) sugar
3 - eggs
3/4 cup(s) all-purpose flour
1/8 teaspoon(s) salt
1 cup(s) chopped pecans
2 ounce(s) semisweet chocolate, chopped

Steps:

In a small bowl, combine cherries and brandy. Cover and refrigerate for 1 hour. In a small bowl, combine the flour, sugar and salt. Combine oil and milk; using a fork, stir oil mixture into flour mixture just until blended. Pat evenly onto the bottom and up the sides of a greased 9-in. pie plate; set aside. Drain cherries, reserving 1 tablespoon brandy; set aside.
For the filling, in a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and reserved brandy. Combine flour and salt; gradually add to creamed mixture. Fold in the pecans, chocolate and cherries; pour into prepared pastry.
Bake at 325° for 40-45 minutes or until golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Serve with whipped cream if desired. Refrigerate leftovers.