Cranberry-Fudge Pie

Cranberry-Fudge Pie is a delightful dessert that combines the tartness of cranberries with the rich, creamy goodness of chocolate. It’s a unique twist on traditional pie recipes, perfect for special occasions or a sweet treat after dinner.

Why Make This Recipe

This pie is not only delicious but also visually stunning. The contrast of the deep chocolate layer and the bright cranberry topping makes it a showstopper on any dessert table. Whether you’re hosting a holiday gathering, a family dinner, or simply satisfying your sweet tooth, this pie delivers a blend of flavors that will keep everyone coming back for more. Plus, it’s a great way to use fresh or frozen cranberries!

How to Make Cranberry-Fudge Pie

Ingredients

• 1 1/4 cups (142g) King Arthur Golden Wheat Flour
• 1 tablespoon confectioners’ sugar
• 1/2 teaspoon table salt
• 1/4 teaspoon baking powder
• 1/4 cup (46g) vegetable shortening
• 4 tablespoons (57g) unsalted butter, cold
• 3 tablespoons (43g) orange juice
• 2 to 3 tablespoons (28g to 43g) ice water
• 1 cup (170g) semisweet chocolate chips or semisweet chocolate, chopped
• 2/3 cup (152g) heavy cream
• 4 cups (397g) cranberries, fresh or frozen
• 1 1/4 cups (248g) granulated sugar
• 1/8 teaspoon table salt
• 1 cup (227g) cranberry juice, divided
• 2 teaspoons unflavored gelatin

Directions

1. Make the Crust: In a medium bowl, whisk together the flour, confectioners’ sugar, salt, and baking powder. Add the vegetable shortening and mix until crumbly. Work in the cold butter, leaving some chunks. Drizzle in the orange juice while tossing with a fork.
2. Add the ice water, a tablespoon at a time, until the dough holds together. Transfer to parchment, fold it a few times to combine, and shape into a disk. Wrap in plastic and refrigerate for at least 30 minutes.
3. Preheat the oven to 400°F. Grease a 9" pie pan at least 1.5" deep. Roll out the crust into a 13" circle, transfer it to the pie pan, prick with a fork, and trim the edges. Line with foil and pie weights, bake for 20 minutes. Remove the weights, bake for another 10-12 minutes until golden, then cool to room temperature.
4. Make the Chocolate Filling: Combine chocolate chips and cream in a microwave-safe bowl. Heat for 90 seconds, stir until smooth. Pour into the cooled pie shell and refrigerate for 2 hours until firm.
5. Make the Cranberry Topping: In a saucepan, combine cranberries, sugar, and salt with 3/4 cup cranberry juice. Heat to a simmer, stirring until the berries pop.
6. Meanwhile, sprinkle gelatin over the remaining juice, then stir into the hot cranberry mixture after the gelatin hydrates. Move to a bowl, refrigerate for 30-40 minutes, stirring every 10 minutes.
7. Pour the cranberry topping over the chilled chocolate layer. Refrigerate the pie for at least four hours, preferably overnight, before slicing.
8. Store leftovers covered in the fridge for up to five days.

How to Serve Cranberry-Fudge Pie

Serve this pie cold, sliced into wedges. It pairs nicely with a dollop of whipped cream or a scoop of vanilla ice cream on the side. Garnishing each slice with fresh cranberries or a sprinkle of orange zest can add a nice touch!

How to Store Cranberry-Fudge Pie

Store any leftover pie in the refrigerator. Cover it well to keep it fresh, and enjoy within five days for the best taste and texture.

Tips to Make Cranberry-Fudge Pie

• Make sure the butter is cold to create a flaky crust.
• If you prefer sweeter pies, adjust the sugar in the cranberry topping to taste.
• Use a mix of fresh and frozen cranberries for a variety of textures.

Variation

You can experiment with different types of chocolate for the filling, such as dark chocolate or even white chocolate, for a different flavor profile. Adding a splash of liqueur to the cranberry topping can also enhance the flavor.

FAQs

1. Can I use frozen cranberries?
Yes! Frozen cranberries work just as well as fresh ones. Just make sure to rinse and drain them before use.

2. How long does the pie need to set?
For the best results, let the pie set in the refrigerator for at least four hours, but overnight is ideal.

3. Can I make the pie ahead of time?
Absolutely! This pie can be made a day or two ahead, making it a great option for entertaining. Just keep it covered in the fridge until you’re ready to serve.