Description
A decadent Cranberry-Fudge Pie featuring a rich chocolate crust, creamy fudge filling, a tangy cranberry layer, and optional candied cranberries for an elegant holiday dessert perfect for Thanksgiving or Christmas.
Ingredients
Scale
For the crust
- 1½ cups chocolate cookie crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons sugar
For the fudge filling
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the cranberry layer
- 1½ cups fresh or frozen cranberries
- ½ cup orange juice
- ½ cup granulated sugar
For the candied cranberries (optional topping)
- ½ cup fresh cranberries
- ½ cup water
- ½ cup granulated sugar, plus extra for rolling
Instructions
- Prepare the crust: Preheat the oven to 350°F. In a bowl, mix chocolate cookie crumbs, melted butter, and sugar until combined. Press the mixture firmly into a 9-inch pie dish. Bake for 8–10 minutes until set. Remove from oven and cool completely before adding filling.
- Make the fudge filling: Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and immediately add the chopped semisweet chocolate, granulated sugar, salt, and vanilla extract. Stir continuously until the mixture is smooth and glossy. Pour this filling into the cooled crust and refrigerate for at least 1 hour until the fudge layer is set.
- Prepare the cranberry layer: In a saucepan, combine fresh or frozen cranberries, orange juice, and sugar. Cook over medium heat for about 10–12 minutes, stirring occasionally, until the cranberries burst and the mixture thickens to a jam-like consistency. Remove from heat and let cool completely.
- Assemble the cranberry layer: Once the fudge filling has set, spread the cooled cranberry mixture evenly over the top of the fudge layer in the pie dish. Return to the refrigerator to chill further.
- Make the candied cranberries: In a small saucepan, bring water and sugar to a boil. Add fresh cranberries and let them simmer for 2 minutes. Remove cranberries with a slotted spoon and spread them on a wire rack to dry for about 1 hour. Once dry, roll each cranberry in granulated sugar and refrigerate until ready to use.
- Finish and serve: Just before serving, decorate the pie by scattering candied cranberries on top. Slice and enjoy this festive chocolate and cranberry dessert.
Notes
- Use high-quality semisweet chocolate for a richer and smoother fudge filling.
- The pie can be prepared a day in advance and stored covered in the refrigerator for optimal flavor and texture.
- For a quicker preparation, substitute the homemade crust with a store-bought chocolate cookie crust and use canned cranberry sauce instead of making the cranberry layer from scratch.
