Cranberry White Chocolate Nut Pie
Indulge in the perfect balance of tangy, sweet, and nutty flavors with this Cranberry White Chocolate Nut Pie, a show-stopping dessert that's as festive as it is decadent. Featuring a buttery, flaky 9-inch pie crust filled with tart cranberries, creamy white chocolate chips, and a delightful crunch from mixed nuts, this pie is elevated with a rich custard-like filling made from melted butter, vanilla, and a blend of both granulated and brown sugar. Baked to golden perfection in under an hour, this easy-to-make pie achieves the ideal texture—gooey and satisfying with just the right jiggle in the center. Serve it slightly warm or at room temperature, crowned with whipped cream or a scoop of vanilla ice cream, for a dessert that's sure to impress at any holiday gathering or family dinner. Perfect for Thanksgiving, Christmas, or any time you crave a comforting yet sophisticated treat!
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Ingredients
- 1 9-inch shell Unbaked pie crust
- 1.5 cups Fresh or frozen cranberries
- 1 cup White chocolate chips
- 1 cup Chopped mixed nuts (walnuts, pecans, or almonds)
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar
- 0.25 cup All-purpose flour
- 0.5 cup Unsalted butter, melted and slightly cooled
- 3 whole Large eggs
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Directions
Step 1
Preheat your oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie dish and crimp the edges for decoration if desired. Set aside.
Step 2
In a large mixing bowl, combine the granulated sugar, brown sugar, all-purpose flour, and salt. Whisk until well mixed.
Step 3
Add the melted butter, eggs, and vanilla extract to the dry ingredients. Whisk until the mixture is smooth and fully incorporated.
Step 4
Sprinkle the cranberries, white chocolate chips, and chopped nuts evenly over the bottom of the prepared pie crust.
Step 5
Pour the filling mixture over the cranberries, white chocolate, and nuts, ensuring that they are fully covered and the filling is evenly distributed.
Step 6
Place the pie on the middle rack of the preheated oven and bake for 50-55 minutes, or until the filling is set and the crust is golden brown. The center should only jiggle slightly when shaken.
Step 7
Remove the pie from the oven and let it cool to room temperature. This allows the filling to firm up further.
Step 8
Serve at room temperature or slightly warm. Optional: Top with whipped cream or a scoop of vanilla ice cream. Store leftovers covered in the refrigerator for up to 3 days.
Nutrition Facts
| Serving size | (1400.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5288.9 |
| Total Fat 333.7g | 0% |
| Saturated Fat 138.8g | 0% |
| Cholesterol 856.3mg | 0% |
| Sodium 1977.5mg | 0% |
| Total Carbohydrate 564.6g | 0% |
| Dietary Fiber 23.2g | 0% |
| Total Sugars 368.0g | |
| Protein 68.6g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 744.0mg | 0% |
| Iron 16.2mg | 0% |
| Potassium 2167.6mg | 0% |
Source of Calories