After Thanksgiving and all the Christmas goodies, I was not into another extremely rich dessert. So I found something that gives you wonderful flavor, with chocolate to boot…without bulging your eyeballs or your waistline.  It’s looks are deceiving…because it looks “naughty”, but it is not overfilling and tastes great! “Lots of flavor, but light” were the words of my brother when he tasted it.

As I have said before, a “good” baker would make their own crust.  I confess that I am not that person.  I use a refrigerated crust that you roll out and put in your baking dish.  Even ‘”Cooks Illustrated” has given them a recommendation.  At less than a dollar a crust to save an hour of work….well, I’m all for it.  I do have the greatest respect for all of you who make your own….its just, I’m more interested in what goes in the crust.

The chocolate gives you the sweetness, the walnuts a little crunch, and the cranberries at the bottom, a little surprise and tang to boot.  I hope you try it.

You’ll need:

One pastry crust for a 9 inch pie plate (your favorite recipe or product)

8 oz semi sweet chocolate chips (divided)

3/4 cup unsalted butter

3 eggs

1 cup AP unbleached flour

3/4 cup raw sugar

1/8 salt (optional)

3 cups fresh cranberries, chopped

1/2 tsp ground cinnamon

1 tsp vanilla extract

1 1/2 cups walnuts, chopped (divided)

Preheat 350 F.

In a double boiler, melt 4 oz of chocolate and butter together and stir until smooth.  Set aside to cool.

Roll out pie crust and place in baking dish. Chop the cranberries (either by hand or in a food processor), sprinkle with cinnamon and vanilla, then toss. Spread cranberries on top the pie crust.Top with 1/2 of the walnuts.

In a small bowl, combine flour, sugar and salt.  In a mixer bowl, beat eggs on high speed until frothy.  Reduce speed and add flour mixture, mix until incorporated.  Add cooled chocolate and blend well.

Spread chocolate batter over the cranberries, smoothing out to the edge of the pan.  Sprinkle with remaining walnut and last 4 oz of chocolate chips.  Bake for 40-45 minutes until filling is set in the center.  Remove and cool.  Serve warm with sweeten whipped cream, if desired.  Enjoy!