Cranberry Fudge Pie

Think chocolate covered cranberries in pie form! I found this recipe on the King Arthur Flour website, and I knew I had to try it.

The rich color of the cranberries makes a gorgeous presentation for the holidays!  (and it would have been nice if I had remembered to take a picture before we starting hacking into it!)  My family enjoyed this over Thanksgiving, and I feel sure it will make another appearance very soon.  

The base of the pie is a homemade graham cracker crust, topped with a simple chocolate ganache, with a layer of walnuts &/or pecans (I used both).  Then you add a homemade cranberry topping….

The result is a very unique, very delicious pie!  If you like sweet & tart, and fruit & chocolate combinations, then I recommend you give this a try.  Even though it looks like a lot of steps, it came together very easily too!

Cranberry Fudge Pie
  • Crust-
  • 1⅔ cups graham cracker crumbs (9 whole crackers/1 pack)
  • ¼ cup confectioners sugar
  • 5 tablespoons melted butter
  • Filling-
  • 1 cup semisweet chocolate chips
  • ⅔ cup heavy cream
  • ¾ cup diced walnuts &/or pecans
  • Topping-
  • 1 cup sugar
  • ⅛ teaspoon salt
  • 1½ cups cranberry juice
  • 1 cup dried cranberries
  • 12-ounce package fresh or frozen cranberries (3 cups)
  • *You will have some cranberry sauce leftover
  1. Preheat oven to 375 degrees F.
  2. For crust -
  3. Process crackers, sugar and melted butter in a food processor into crumbs.
  4. Press into bottom and up sides of a 9" pie pan.
  5. Bake crust for 7-8 minutes, until set but not browned. Set aside to cool.
  6. For filling -
  7. Place chocolate chips and cream in a microwave safe bowl and heat for approx 90 seconds.
  8. Stir mixture until smooth and well combined.
  9. Pour hot filling over cooled crust.
  10. Sprinkle with nuts.
  11. Refrigerate pie until ganache is firm (about 1-2 hours)
  12. For Topping -
  13. Bring sugar, salt & cranberry juice to a boil.
  14. Stir in dried cranberries and simmer about 5 mins.
  15. Add fresh or frozen cranberries (mine were frozen).
  16. Simmer for another 5-7 mins or until the berries begin to burst.
  17. Remove cranberries from heat, and chill.
  18. Once cranberries have chilled, spoon 1½ cups cranberry sauce over the fudge/nut filling. Chill until ready to serve!

When not contributing here, Kim is Makin’ it Mo’Betta with 3 kids, 2 dogs, and 1 crazy life!

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  1. We’re having a dessert party on Saturday night – I am making this one for sure! Thanks!

  2. Oh wow, this is GOOD. I’ve had a bag of cranberries hanging out since I got them super-cheap right after Thanksgiving… and I also randomly had a half-pint of heavy cream, for some reason. Husband has been craving something sweet, so I decided to make this for us tonight.

    I had an open bag of dark chocolate raspberry chips that I used for the ganache layer. I toasted the pecans. And for the cranberry layer… well, I read the recipe too fast and had the crust in the oven before I realized I needed Craisins and cranberry juice. So I used water + SodaStream cran-raspberry syrup in place of the juice, cut the Craisins altogether, and adjusted the liquid/sugar down to 3/4 amounts. Haha! Making things work around here is half the fun. At any rate, we love it!! The symphony of textures is wonderful. Thanks for posting. This is such a creative recipe, and a way of using cranberries that I never would have considered.

    • So glad you liked it, and I love how you made it work! That goes on a lot around here! I bet the raspberry chocolate chips added a lot of flavor. It might have ended up even better than the original!

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