Cranberry (White) Chocolate Nut Pie by Better Homes and Gardens Magazine
3/4 c dried cranberries
1/2 c brandy or OJ
1/2 (15 oz pkg) deep pie crust
1/3 c butter, melted & cooled
1 1/2 c sugar
1/8 t salt
1 c chopped walnuts
3/4 c all-purpose flour
2 oz white baking bars, chopped
*sweetened whipped cream
1. In a small bowl combine dried cranberries and brandy. Cover and chill at least one hour. Drain and reserve 1 T brandy.
2. Preheat oven to 325. Prepare pastry and line 9" pie plate (I used pre-made).
3. In a medium bowl whisk together butter through salt. Stir in walnuts through baking bars until just combined. Stir in cranberries and 1 T reserved brandy mixture. Spoon into pie crust.
4. Bake 65 minutes, loosely covering pie with foil the last 30 minutes of baking.
Cool on rack.
*Top with sweetened whipped cream: In chilled mixing bowl add 1 c whipping cream, 2 T sugar, and 1/2 t vanilla. Beat with electric mixer on medium until soft peaks form. Refrigerate until ready to serve. 8-10 servings