Description
This Cranberry Fudge Pie with Candied Cranberries is a decadent holiday dessert that combines a rich, fudgy chocolate layer with a bright and tangy cranberry topping, all nestled in a chocolate cookie crust. Finished with optional homemade candied cranberries, this pie offers a perfect balance of sweet and tart flavors, ideal for festive gatherings.
Ingredients
Scale
For the crust:
- 1 1/2 cups chocolate cookie crumbs (like Oreos, without filling)
- 1/4 cup unsalted butter, melted
For the cranberry layer:
- 1 cup fresh or frozen cranberries
- 1/3 cup sugar
- 2 tablespoons water
- 1/2 teaspoon orange zest
For the fudge filling:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 4 oz cream cheese, softened
- 1/4 teaspoon salt
For the candied cranberries (optional garnish):
- 1/2 cup fresh cranberries
- 1/2 cup sugar, divided
- 1/4 cup water
Instructions
- Preheat and prepare crust: Preheat your oven to 350°F (175°C). In a bowl, mix the chocolate cookie crumbs and melted butter until well combined. Press this mixture firmly into the bottom and sides of a 9-inch pie dish to form an even crust. Bake the crust for 8 minutes, then remove from the oven and allow it to cool completely.
- Make the cranberry layer: In a small saucepan, combine 1 cup of fresh or frozen cranberries with 1/3 cup sugar, 2 tablespoons water, and 1/2 teaspoon orange zest. Simmer the mixture over medium heat for about 10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Remove from heat and let it cool slightly before spreading evenly over the cooled crust.
- Prepare the fudge filling: In a small saucepan over low heat, warm 1/2 cup heavy cream until it just begins to steam. Remove from heat and stir in 1 cup semi-sweet chocolate chips. Let the mixture stand for 1 minute, then whisk until smooth and glossy. Add 4 oz of softened cream cheese and 1/4 teaspoon salt, whisking until the filling is fully combined and creamy. Pour this fudge filling over the cranberry layer and smooth the surface with a spatula.
- Chill the pie: Place the pie in the refrigerator and chill for at least 4 hours, or until the fudge filling is completely set.
- Make candied cranberries (optional): In a small pan, combine 1/4 cup sugar and 1/4 cup water. Bring to a simmer, stirring until the sugar dissolves. Add 1/2 cup fresh cranberries and cook for 1 minute. Using a slotted spoon, remove the cranberries and place them on a rack to dry for about 1 hour. Once dry, roll the cranberries in the remaining 1/4 cup sugar to coat them evenly.
- Serve: Just before serving, garnish the pie with the candied cranberries for a festive and decorative touch. Slice and enjoy!
Notes
- This pie balances a rich, fudgy base with a vibrant cranberry layer, making it a perfect holiday dessert.
- Store the pie covered in the refrigerator for up to 4 days to maintain freshness.
- For best results, allow the fudge filling to chill overnight if possible for a firmer set.
- Optional candied cranberries add a decorative and flavorful garnish but can be omitted if desired.
