Chocolate Cranberry Chess Pie
with Cinnamon Whipped Cream
Pie Crust Ingredients:
1 stick unsalted butter, cut into 1-inch cubes
1 1/2 cups All-Purpose flour
1 pinch salt
About 2/3 cups milk, chilled
Stir together the butter, flour, and salt in a mixing bowl; using a pastry blender, cut the butter into the flour until the butter is size of peas.
Working in sections around the bowl, add milk one splash at a time to the flour and stir. Continue adding the milk until the dough retains the shape of your hand when squeezed. (Make sure not to add to much liquid you don’t want the dough to be sticky, but if it does become to sticky add flour to the mixture).
On a floured surface, divide the dough into thirds, stack, press down, and repeat. Continue to fold the dough onto itself 3-4 times (this process is called laminating the dough, and you are folding the cold butter and flour together making physical layers). Wrap the crust in plastic wrap and flatten into a rectangle.
Chill dough, about 10-15 minutes before rolling dough into desired shape.
(Special note: when adding the milk keep in mind where you are located if you are somewhere with humidity you might not need all the milk but if you are somewhere that is high and dry you might need to add more milk than the recipe requires.)
Pie Filling Ingredients:
1 stick unsalted butter
6 oz. 70% dark chocolate, chopped
1 cup granulated sugar
3 T All-Purpose flour
2 T pure vanilla extract
1/2cup Dried cranberries
2 T Amaretto, or other nut flavored liqueur
1/4 t salt
Preheat oven to 325 degrees.
Place Amaretto and dried cranberries together in a microwave safe dish and heat for 20 seconds. To reconstitute the dried cranberries.
Place butter and chocolate in sauce pan over low heat, and stir until completely melted. Remove from heat, and set aside to cool. Place sugar, eggs, flour, vanilla, Amaretto, dried cranberries, and salt in a large mixing bowl. Whisk well to combine.
Add cooled chocolate mixture to egg mixture, and whisk until smooth. Pour filling into pie crust, and bake in preheated oven until edges of crust are lightly browned, and filling is puffed and set, about 30-35 minutes.
Whipped Cream Ingredients:
1 cup heavy cream
2 T powdered sugar
1 T ground cinnamon
Combine all ingredients in a chilled stainless steal bowl and whisk until it reaches a stiff peak. (This is when you lift the whisk out of the bowl and it holds its shape.)