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Cranberry-Fudge Pie

Author: PJ Hamel

Cranberry-Fudge Pie Recipe

Our good friend Joanna Waldman of Thetford Center, Vermont, a superb baker, asked us recently if we had a good recipe for a cranberry dark chocolate tart. No, actually, we didn't — but that's easily remedied! If you like chocolate-covered cranberries, this pie is for you.

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directions on our blog

At a glance

Prep
Total
Yield
9" pie, 8 to 10 servings

Ingredients

Choose your measure:

Crust

  • 1 2/3 cups graham cracker crumbs*
  • 1/4 cup confectioners' sugar or glazing sugar
  • 5 tablespoons melted butter
  • *One cellophane-wrapped packet of graham crackers (9 whole crackers) will yield this amount of crumbs.

Filling

  • 1 cup semisweet chocolate chips or chopped semisweet chocolate*
  • 2/3 cup (5 3/8 ounces) heavy cream
  • 3/4 cup diced walnuts or pecans
  • *Resist the urge to use bittersweet chocolate; with the acidic tang of the cranberries, it's just too much. You want a dark chocolate that's noticeably sweet; most chocolate chips will be fine.

Topping*

  • 1 cup sugar
  • 1/8 teaspoon salt
  • 1 1/2 cups cranberry juice
  • 1 cup dried cranberries
  • 12-ounce package fresh or frozen cranberries, a generous 3 cups
  • *You'll need about 15 ounces (a scant 1 1/2 cups) topping for the pie. Enjoy the remainder on its own.

Instructions

  1. Preheat the oven to 375°F.
  2. To make the crust: Process the crackers, sugar, and melted butter in a food processor until crumbly and well combined.
  3. Press into the bottom and up the sides of a 9" pie pan.
  4. Bake the crust for about 7 to 8 minutes, until it's set, but not brown. Remove from the oven and cool.
  5. To make the filling: Put the chips (or chopped chocolate) and cream in a microwave-safe container, and heat for about 90 seconds.
  6. Remove from the microwave, and stir until the mixture becomes smooth and dark brown; you're simply making a basic ganache.
  7. Spoon the hot ganache into the cooled crust, and sprinkle the nuts on top.
  8. Refrigerate the pie for at least 1 hour, probably 2, until the ganache has firmed up.
  9. While the pie is chilling, make the topping. Bring the sugar, salt, and cranberry juice to a boil.
  10. Stir in the dried cranberries, and simmer for about 5 minutes.
  11. Add the fresh or frozen cranberries, and simmer, stirring occasionally, for 5 to 7 minutes, until some of the berries have burst.
  12. Remove the cranberries from the heat, spoon into a bowl, and chill.
  13. To finish assembling the pie: Spoon 1 1/2 cups cranberry sauce atop the fudge/nut filling. Chill until ready to serve.
  14. Yield: 9" pie, 8 to 10 rich servings.