Chocolate-cranberry pie
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  • Easy to do
  • Kid approved
préparation
20minutes
cuisson
20minutes
servings
8
type of dish
Desserts
préparation
20minutes
cuisson
20minutes
servings
8
type of dish
Desserts
Chocolate-cranberry pie
[addthis tool="addthis_inline_share_toolbox"]
  • Easy to do
  • Kid approved
préparation
20minutes
cuisson
20minutes
servings
8
type of dish
Desserts
préparation
20minutes
cuisson
20minutes
servings
8
type of dish
Desserts
ingredient
  • Chocolate cream filling
  • 170 g semi-sweet chocolate , chopped
  • 125 ml 15% M.F. cream
  • 125 ml brown sugar
  • 2 egg(s)
  • 30 ml flour
  • 1 pie crust (23 cm)
  • Cranberry topping
  • 500 ml cranberries , fresh
  • 125 ml sugar
  • 30 ml water
  • 15 ml cornstarch
  • Chocolate cream filling
  • 170 g semi-sweet chocolate , chopped
  • 125 ml 15% M.F. cream
  • 125 ml brown sugar
  • 2 egg(s)
  • 30 ml flour
  • 1 pie crust (23 cm)
  • Cranberry topping
  • 500 ml cranberries , fresh
  • 125 ml sugar
  • 30 ml water
  • 15 ml cornstarch
prep time
  1. Place the rack in the bottom of the oven. Preheat the oven to 200°C (400°F).
  2. Melt chocolate with cream in a bowl, in a double boiler, or in the microwave. Remove from the heat, and whisk in the brown sugar. Add egg and whisk until mixture is even. Add in flour, and then pour filling into pie shell.
  3. Bake 20 minutes, or until chocolate filling is set.
Cranberry topping
  1. Place all ingredients in a saucepan. Bring to a boil and simmer for about 10 minutes until cranberries have burst.
  2. Pour over the pie. Let cool.

Chef’s tip

For bite-size treats, use tart shells.