When I think of the holidays, cranberry, and chocolate come to mind and this rich pie from Romancing The Bee packs in the flavors of both. Replacing the sugar in the topping, with honey, takes it to another level of yummy goodness. It has just the right amount of tartness mellowed by the sweet honey. The chocolate fudge filling sends this pie to the outer limits of chocolate indulgence. Set this on the Christmas dessert table and be prepared for the gasps. Arguments over the last piece is not uncommon. It can get comical watching an elderly aunt trying to convince an 8 year old to give it up.
To make the crust: Process the crackers OR cookie crumbs, sugar, and melted butter, in a food processor until crumbly and well combined. I made chocolate cookies and used them for the crust. Press into the bottom and up the sides of a 9″ pie plate. Bake the crust for about 7 to 8 minutes, until it’s set, but not brown. Remove from the oven and cool.
2Put the chips (or chopped chocolate) and cream in a microwave-safe container, and heat for about 90 seconds stopping every 30 seconds to stir the chocolate. Remove from the microwave, and stir until the mixture becomes smooth and dark brown; you’re simply making a basic ganache.
3Spoon the hot ganache into the cooled crust, and sprinkle the nuts on top. Refrigerate the pie for at least 2 hour, until the ganache has firmed up.
4While the pie is chilling, make the topping. Bring the honey, salt, and cranberry juice to a boil. Stir in the dried cranberries, and simmer for about 5 minutes. Add the fresh or frozen cranberries, and simmer, stirring occasionally, for 5 to 10 minutes, until some of the berries have burst and the liquid has cooked down.
5Remove the cranberries from the heat, spoon into a bowl, and chill.
6To finish assembling the pie: Spoon 1 1/2 cups cranberry sauce atop the fudge/nut filling. Chill until ready to serve.
I posted a separate recipe of this topping as it has many uses.