Description
This Cranberry-Fudge Pie with Candied Cranberries is a festive, rich dessert perfect for holiday celebrations. The pie features a buttery crust filled with a decadent bittersweet chocolate fudge layer, topped with a vibrant and tangy cranberry mixture that is sweetened and spiced for balance. Finished with candied cranberries and sweetened whipped cream, this pie offers a delightful combination of tartness and deep chocolate flavor.
Ingredients
Scale
Pie Crust
- 1/2 recipe Basic Pie Dough (store-bought or homemade)
Fudge Filling
- 3/4 cup granulated sugar, divided
- 1/2 cup (1 stick) unsalted butter
- 4 ounces 70% bittersweet chocolate, chopped
- 1/2 cup packed dark brown sugar
- 1/3 cup granulated sugar
- 1/2 teaspoon kosher salt
- 2 large eggs, at room temperature, lightly beaten
- 2 tablespoons heavy cream
- 2 teaspoons all-purpose flour
- 1 teaspoon pure vanilla extract
- 3/4 cup fresh or frozen cranberries
Candied Cranberries Topping
- 1 pound fresh or frozen cranberries
- 1 teaspoon grated orange zest
- 1/4 cup plus 2 teaspoons fresh orange juice, divided
- 1/2 cup granulated sugar
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 2 teaspoons cornstarch
- 1/2 teaspoon pure vanilla extract
To Serve
- Sweetened whipped cream
Instructions
- Prepare the Pie Crust: Line a pie pan with the half recipe of Basic Pie Dough. Line the crust with foil or parchment paper and fill it with pie weights to prevent bubbling during baking.
- Blind Bake the Crust: Place the crust on a foil-lined baking sheet and bake on the bottom rack of the oven at 375°F (190°C) for 25 minutes.
- Finish Baking the Crust: Remove the foil and weights, prick the bottom of the crust with a fork to prevent puffing, and bake for an additional 8–10 minutes until golden brown. Let the crust cool completely.
- Make the Fudge Filling: In a saucepan, melt unsalted butter over medium heat. Add chopped bittersweet chocolate, stirring until smooth. Remove from heat and whisk in 1/2 cup dark brown sugar, 1/3 cup granulated sugar, and 1/2 teaspoon kosher salt until combined. Then, whisk in the two beaten eggs, 2 tablespoons heavy cream, 2 teaspoons all-purpose flour, and 1 teaspoon vanilla extract until the mixture is smooth. Stir in 3/4 cup cranberries.
- Fill and Bake the Pie: Pour the fudge filling into the cooled pie crust. Bake the pie on the middle rack at 350°F (175°C) for 30–35 minutes, or until the edges are set and the center remains slightly jiggly. Allow the pie to cool completely before adding the topping.
- Prepare the Candied Cranberries: In a saucepan, combine 1 pound cranberries, 1 teaspoon grated orange zest, 1/4 cup fresh orange juice, 1/2 cup granulated sugar, 1 teaspoon grated fresh ginger, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt. Simmer the mixture over medium heat for 1 minute until berries soften slightly, then transfer to a wire rack and let dry for 20 minutes.
- Candy the Cranberries: Toss the sticky cranberries in the remaining 3/4 cup granulated sugar (including the initial 3/4 cup used in the filling, ensure total sugar used is balanced to recipe needs) to coat well. Spread the sugared cranberries onto parchment paper and let dry for at least 1 hour to develop a candy-like coating.
- Thicken the Cranberry Sauce: Mix 2 teaspoons cornstarch with 2 teaspoons fresh orange juice to create a slurry. Add this to the cranberry mixture in the saucepan and cook for an additional 1 minute to thicken. Remove from heat and stir in 1/2 teaspoon pure vanilla extract.
- Top the Pie: Evenly spread the thickened cranberry mixture over the cooled fudge layer of the pie. Cover the pie with plastic wrap directly touching the surface to prevent skin formation and chill until completely set.
- Serve: Slice the pie and serve with sweetened whipped cream for a perfect balance of rich chocolate and tart cranberry flavors.
Notes
- Use fresh or frozen cranberries interchangeably; just thaw frozen cranberries before use.
- Blind baking the crust prevents sogginess from the moist fudge filling.
- Monitor the pie closely during baking so the center remains slightly jiggly; this ensures a fudgy texture.
- Candied cranberries can be made ahead of time and stored in an airtight container for up to 2 days.
- For a dairy-free option, substitute butter and heavy cream with plant-based alternatives.
