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
- 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.
- 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.
- 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.
- 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.