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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Recipe Information
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
Instructions
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.
In a large mixing bowl, combine the granulated sugar, brown sugar, all-purpose flour, and salt. Whisk until well mixed.
Add the melted butter, eggs, and vanilla extract to the dry ingredients. Whisk until the mixture is smooth and fully incorporated.
Sprinkle the cranberries, white chocolate chips, and chopped nuts evenly over the bottom of the prepared pie crust.
Pour the filling mixture over the cranberries, white chocolate, and nuts, ensuring that they are fully covered and the filling is evenly distributed.
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.
Remove the pie from the oven and let it cool to room temperature. This allows the filling to firm up further.
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
Calories |
654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 217 mg | 9% | |
| Total Carbohydrate | 72.0 g | 26% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 51.4 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 87 mg | 7% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 218 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
