Description
This decadent Cranberry-Fudge Pie with Candied Cranberries combines rich fudge and tart cranberries, creating a perfectly balanced holiday dessert. The candied cranberries on top add a festive touch and a sweet crunch that perfectly complements the creamy fudge layer. This pie is perfect for any holiday celebration!
Ingredients
Scale
For the Candied Cranberries:
- 3/4 cup granulated sugar, divided
- 3/4 cup fresh or frozen cranberries
For the Pie Dough:
- 1/2 recipe Basic Pie Dough (store-bought or homemade)
For the Fudge Layer:
- 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
For the Cranberry Layer:
- 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
For Serving:
- Sweetened whipped cream
Instructions
- Prepare the Pie Crust:
- Preheat the oven to 375°F. Roll out dough to a 12-inch circle and fit it into a 9-inch pie plate. Trim excess, fold edges, and crimp. Freeze for 20 minutes.
- Line the crust with foil or parchment and fill with pie weights. Bake on a foil-lined baking sheet on the bottom oven rack for 25 minutes.
- Remove weights, prick the bottom of the crust, and bake another 8–10 minutes until golden. Cool completely.
- Make the Fudge Layer:
- Lower the oven temperature to 350°F. Melt butter and chocolate in a saucepan over medium heat, stirring until smooth.
- Remove from heat and whisk in brown sugar, granulated sugar, and salt. Add eggs, cream, flour, and vanilla.
- Pour into the cooled pie crust and bake on the middle rack for 30–35 minutes until edges are set and the center is slightly jiggly. Cool completely.
- Prepare the Candied Cranberries:
- Combine 1/4 cup sugar and 1/4 cup water in a saucepan. Heat until sugar dissolves.
- Add cranberries, simmer for 1 minute, and transfer to a wire rack. Let dry for 20 minutes.
- Toss sticky cranberries in remaining 1/2 cup sugar to coat and place on parchment to dry for at least 1 hour.
- Make the Cranberry Layer:
- In a saucepan, combine cranberries, orange zest, 1/4 cup orange juice, sugar, ginger, cinnamon, and salt. Simmer over medium heat for 6–8 minutes until thickened.
- Mix cornstarch with 2 teaspoons orange juice, add to cranberry mixture, and cook for 1 minute. Stir in vanilla.
- Spread cranberry mixture evenly over the fudge layer. Cool completely with plastic wrap touching the surface.
- Garnish and Serve:
- Top with candied cranberries. Serve with sweetened whipped cream on the side.
- Enjoy this tart, decadent, and beautifully festive holiday dessert!
Notes
- You can make the candied cranberries ahead of time and store them in an airtight container.
- If you prefer a less sweet pie, you can reduce the amount of sugar in both the fudge and cranberry layers.
- This pie can be made a day ahead. Just store it in the refrigerator and bring it to room temperature before serving.
- Prep Time: 40 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of the pie)
- Calories: 430
- Sugar: 38g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0 g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 4 g
- Cholesterol: 65mg