Cranberry Chocolate Fudge Pie
The semisweet chocolaty flavours are balanced perfectly by the sweet and tart cranberries.
Make sure to use the best chocolate and good quality cranberries for best results.
The recipe is described here:
• Crumbs of 11 Graham Crackers
• 3-4 tbsp confectioners’ sugar
• 6 tbsp sweetened butter
For the Filling
• 1 cup chocolate chips
• 160 grams heavy cream
• ¾ cup walnuts or diced pecan
For the Topping
• 350 grams cranberries, fresh or frozen
• 120 grams dried cranberries
• 1 cup sugar
• 1 ½ cups cranberry juice
• A pinch of Salt
Combine together sugar, crumbled crackers and melted butter and mix well. Place the mixture in a 9” pie pan and press down for proper setting. Bake in a preheated oven for 7-8 minutes at 375°F. Remove from oven and allow cooling. Melt the chocolate chips and cream in a pan and mix well.
You can simply microwave it for 90 seconds to get a smooth dark brown mixture. Apply this creamy chocolate mixture to the cooled crust evenly and then sprinkle some nuts over it. Refrigerate the pie for 1-2 hours for firming. In a separate pan boil cranberry juice. Add sugar and salt, cook for a while and then add dried cranberries and continue cooking for another 5 minutes.
Now add the fresh cranberries and cook for another 5-7 minutes. Remove from heat and chill. Use this sauce as a topping for the pie, chill and serve.
Avoid bittersweet chocolates as the flavour is too strong to gel with the tangy cranberries which already have an acidic bitter sweet taste.