Chocolate Covered Cranberry Raisin Pie

Dried cranberries are rehydrated and combined with instant chocolate pie filling mix, dark and white chocolate chips and pecans.

Ingredients:

• 1 cup dried cranberries
• 1/3 cup cranberry juice
• 2 eggs
• 2/3 cup granulated sugar
• 1 stick (1/2 cup) margarine, melted
• 1/3 cup all purpose flour
• 1 (3.9 ounce) package instant chocolate pudding and pie filling mix
• 1/2 cup milk chocolate chips
• 1/2 cup white morsel chips
• 1 cup coarsely chopped pecans
• 1 refrigerated pastry or frozen 9 inch deep dish pie shell (if refrigerated pastry, place in a 9 inch deep dish pan and prepare according to package directions for an unbaked pie shell)
• 1 (8 ounce) tub whipped topping
• Chocolate sprinkles

Directions:

Preheat oven to 350 degrees. In a small saucepan over low-medium heat, add the dried cranberries and cranberry juice. Simmer for 6 minutes or until liquid disappears, stirring occasionally. Set aside. Meanwhile, in a large mixing bowl, with a fork beat the eggs for 1 minute. With a wooden spoon stir in the sugar until mixed. Stir in the margarine. Stir in the flour and pudding mix until mixed. Fold in the chips, pecans, and dried cranberries. Pour into pie crust and bake on bottom rack about one hour. During last 20 minutes of cooking cover edges of pie crust so they will not overbrown*. The pie will still be gooey inside. Cool. Serve each piece with whipped topping and sprinkles. *Use a pie ring to cover the edges, or cover with aluminum foil.

Number of Servings: 8-10

Notes from the Cook: This makes a delicious pie for Thanksgiving. The surprising compatibility of the cranberries with the chocolate makes it a family favorite.