cran-cranberry honey fudge pie
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.
prep time
30 Min
cook time
40 Min
method
Stove Top
yield
6-8 serving(s)
Ingredients
- FOR THE CRUST
- 1 - 9 inch pie plate
- 1 2/3 cups graham cracker crumbs or cookie crumbs
- 1/4 cup confectioners’ sugar
- 5 tablespoons melted butter
- FOR THE FILLING
- 1 cup semisweet chocolate chips
- 2/3 cup heavy cream
- 3/4 cup finely chopped pecans
- FOR THE TOPPING
- 1 cup honey
- 1/8 teaspoon salt
- 1 1/2 cups cranberry juice
- 1 cup dried cranberries
- 12 ounces package fresh or frozen cranberries (3 cups)
- YOU WILL NEED APPROXIMATELY 1-1/2 CUPS OF TOPPING FOR THIS PIE
How To Make cran-cranberry honey fudge pie
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Step 1Preheat the oven to 375°F. 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. -
Step 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.
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Step 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.
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Step 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.
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Step 5Remove the cranberries from the heat, spoon into a bowl, and chill.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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