Thanksgiving dessert, featuring Dark Chocolate Cherry Pecan Pie

With cherries pictured on top, without on the bottom, both surrounded by other Thanksgiving treats

Yesterday was a wonderful Thanksgiving, with a cornucopia of delicious food shared by much-loved family members. The dinner spread was rivaled only by the dessert options. My dessert contribution was a Dark Chocolate Cherry Pecan Pie, a new twist on a “Turkey Day” classic. For the pie, I used dark cherries that my husband and I picked in Jackson County this summer, and I then pitted and froze. Make this pie, and I predict that second helpings will be in your future.

Dark Chocolate Cherry Pecan Pie
3 large eggs
1 C light corn syrup
1/2 C sugar
1/4 C butter, melted
1 t vanilla
1 C chopped pecans, plus pecan halves for garnish
1 C dark chocolate chunks, plus extra for garnish
1 C pitted and halved frozen cherries, thawed

Mix all but cherries together.
Pour about 1/2 of mixture into 1 deep dish/4 C volume 9” pie shell (I like the refrigerated take-and-bake kind, prepared to package directions).
Add cherries in an even layer, then top with remaining pecan mixture.
Use additional pecan halves and chocolate chunks for garnish.
Protect crust edges from burning with aluminum foil or a pie crust shield, then bake in preheated 350 degree oven 35-45 minutes.


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One CommentLeave a comment

  1. Make this pie? I was hoping someone (hint hint) would make it for me. 🙂

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