Black Bottom Cranberry-Pecan Pies

Black Bottom Cranberry Pie

Tart cranberries pair perfectly with the sweet filling in these individual-sized pies.

Black Bottom Cranberry-Pecan Pies
Makes 6 (5-inch) pies
  • 1 (14.1-ounce) package refrigerated piecrusts
  • 1 (4-ounce) bar bittersweet chocolate, chopped
  • 2 tablespoons heavy whipping cream
  • 3 large eggs, lightly beaten
  • 1 cup dark corn syrup
  • 2⁄3 cup sugar
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 2 cups roughly chopped pecans
  • 1 cup fresh cranberries
  • Garnish: Sweetened whipped cream, prepared caramel sauce
  1. Preheat oven to 350°. Unroll piecrusts, and divide into 6 equal portions. Press into bottom and up sides of 6 (5-inch) cast-iron skillets. Fold edges under, and crimp as desired.
  2. In a small saucepan, cook chocolate and cream over medium heat, stirring frequently, until chocolate is melted and mixture is smooth. Divide chocolate mixture among prepared crusts. Refrigerate for 30 minutes.
  3. In a medium bowl, whisk together eggs, corn syrup, sugar, melted butter, and vanilla until smooth; stir in pecans and cranberries. Pour batter over chocolate mixture in skillets.
  4. Bake until center is set, 30 to 35 minutes. Let cool completely. Serve with whipped cream, and drizzle with caramel, if desired.
This recipe can also make 1(9-inch) pie. Bake 50 minutes to 1 hour or until center is set.

Find more seasonal favorites like this one in the newest issue of Southern Cast Iron.



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