CRANBERRY DARK CHOCOLATE HOLIDAY PIE
1 (9-inch) graham cracker pie crust
1 cup (6 ounces) semisweet chocolate chips or chopped semisweet chocolate
2/3 cup heavy cream
3/4 cup diced walnuts or pecans, toasted
1 cup sugar
1/8 teaspoon salt
1 1/2 cups cranberry or orange juice
1 cup dried cranberries
1 (12 oz.) package fresh or frozen cranberries
Put the chocolate chips and cream in a microwave-safe container; heat for about 2 minutes at 50% power. Remove from the microwave and stir till the mixture becomes smooth and dark brown. If necessary, return chocolate to the microwave at 30 second intervals to melt fully. Spoon the hot ganache into the graham cracker crust and sprinkle the toasted nuts on top. Refrigerate for at about 2 hours, until the chocolate is firm. Meanwhile, in a saucepan over medium-high heat, bring the sugar, salt, and cranberry or orange juice to a boil. Stir in the dried cranberries, then the fresh or frozen berries. Simmer gently for about 15 minutes, or until most of the berries have popped. Remove from the heat, and cool to room temperature. Spread 2 scant cups of cranberry sauce over the cooled chocolate filling. Save the remaining cranberry sauce for another use. Keep pie refrigerated until serving.
I'd never seen anything like this chocolate cranberry pie when I came across this recipe on the King Arthur Flour website. This is basically a dark chocolate ganache topped with a tangy cranberry sauce. And yes, it's as rich and decadent as it looks. I think it would also be great with a chocolate crumb crust. It's a beautiful addition to any holiday dessert line-up.
Who Dished It Up First
Adapted from King Arthur Flour
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