Bake a dessert that appeals to a range of dinner guests. There’s something for everyone here, where cherry pie meets pecan pie, drizzled in chocolate.
Chocolate-Glazed Cherry-Pecan Pie
- Prep Time 15 min
- Total 2 hr 0 min
- Servings 8
- Ingredients 11
Ingredients
- 2/3 cup dried cherries
- 3 tablespoons brandy
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
- 3 tablespoons butter or margarine, melted
- 3/4 cup sugar
- 3/4 cup light corn syrup
- 1/2 teaspoon almond extract
- 3 eggs
- 1 1/2 cups broken pecans
- 1/4 cup semisweet chocolate chips
- 1/2 teaspoon vegetable oil
Instructions
-
Step1In small bowl, mix cherries and brandy. Let stand 15 minutes; do not drain.
-
Step2Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. In large bowl, beat butter, sugar, corn syrup, almond extract and eggs with hand beater or wire whisk until well mixed. Stir in cherry mixture and pecans. Pour into crust-lined pie plate.
-
Step3Bake 30 minutes, covering with foil after 15 minutes if pie is browning too quickly. Reduce oven temperature to 325°F. Bake 12 to 15 minutes longer or until center is set and surface is deep golden brown. Cool 30 minutes.
-
Step4In microwavable bowl, microwave chocolate chips and oil uncovered on High 1 minute; stir until smooth. Drizzle chocolate over pie. Cool completely, about 30 minutes.
Nutrition
530
Calories
28g
Total Fat
6g
Protein
65g
Total Carbohydrate
41g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 530
- Calories from Fat
- 250
- Total Fat
- 28g
- 43%
- Saturated Fat
- 6g
- 32%
- Trans Fat
- 2g
- Cholesterol
- 90mg
- 30%
- Sodium
- 190mg
- 8%
- Potassium
- 140mg
- 4%
- Total Carbohydrate
- 65g
- 22%
- Dietary Fiber
- 3g
- 13%
- Sugars
- 41g
- Protein
- 6g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 8%
- 8%
Exchanges:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;Carbohydrate Choice
4Tips from the Betty Crocker Kitchens
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