CHOCOLATE-GLAZED CHERRY-PECAN PIE
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.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 8
Number Of Ingredients 11
Steps:
- In small bowl, mix cherries and brandy. Let stand 15 minutes; do not drain.
- Heat 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.
- Bake 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.
- In 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 Facts : Calories 530, Carbohydrate 65 g, Cholesterol 90 mg, Fat 6, Fiber 3 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 41 g, TransFat 2 g
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