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Categories:
cherries brandy crust butter sugar light corn syrup almond eggs pecans semi-sweet chocolate chips vegetable oil
Viewed: 47 - Published at: a year agoIngredients
- 23 cup dried cherries
- 3 tablespoons brandy
- 1 refrigerated pie crust (from a 15 oz package)
- 3 tablespoons butter or 3 tablespoons margarine, melted
- 34 cup sugar
- 34 cup light corn syrup
- 12 teaspoon almond extract
- 3 eggs
- 1 12 cups broken pecans
- 14 cup semi-sweet chocolate chips
- 12 teaspoon vegetable oil
Method
- In a small bowl, mix cherries and brandy.
- Let stand 15 minutes; do not drain.
- Heat oven to 375*.
- Place pie crust in 9 inch glass pie plate as directed on package for one-crust filled pie.
- In a 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*.
- 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.
