Cranberry Fudge Pie with Candied Cranberries Recipe
If you are searching for a show-stopping dessert that captivates with every bite, this Cranberry Fudge Pie with Candied Cranberries Recipe is an absolute must-try. It perfectly marries the rich, velvety goodness of chocolate fudge with the bright, tangy burst of fresh cranberries, all nestled in a crisp chocolate cookie crust. Whether you’re gearing up for a festive feast or simply craving something decadent yet refreshing, this pie delivers layers of flavor that feel both indulgent and festive. Plus, the crowning touch of shiny candied cranberries adds elegance and texture, making it as stunning as it is delicious.
Ingredients You’ll Need
Gathering simple, yet essential ingredients is the first step to creating this unforgettable pie. Every component plays a special role, ensuring the perfect balance of texture, taste, and visual appeal that makes this dessert stand out.
- Chocolate cookie crumbs (1 1/2 cups): Use cookies without filling for a crunchy, chocolatey crust base.
- Unsalted butter (1/4 cup, melted): Binds the cookie crumbs and adds richness to the crust.
- Fresh or frozen cranberries (1 cup): The star fruit that brings tartness and a pop of color to the cranberry layer.
- Sugar (1/3 cup): Sweetens the cranberry layer while balancing the tartness.
- Water (2 tablespoons): Helps soften cranberries and creates the juicy cranberry compote.
- Orange zest (1/2 teaspoon): Adds a fragrant citrus brightness, enhancing the cranberry’s flavor.
- Semi-sweet chocolate chips (1 cup): Melts down to form the creamy fudge filling with just the right sweetness.
- Heavy cream (1/2 cup): Invests the fudge filling with a smooth, luxurious texture.
- Cream cheese (4 oz, softened): Provides tanginess and creaminess to balance the richness.
- Salt (1/4 teaspoon): Elevates the chocolate flavors and rounds out the filling perfectly.
- Fresh cranberries (1/2 cup, for garnish): Used to create shiny, crunchy candied cranberries.
- Sugar (1/2 cup, divided): Half for the garnish syrup and half for coating candied cranberries.
- Water (1/4 cup): For the syrup that bathes the garnish cranberries before candying.
How to Make Cranberry Fudge Pie with Candied Cranberries Recipe
Step 1: Make the Crust
Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Combine the chocolate cookie crumbs with melted butter in a bowl until the mixture looks like wet sand. Press it firmly into the bottom of a 9-inch pie dish, creating an even layer. Baking for 8 minutes sets the crust so it holds together beautifully when you add the filling. Let it cool completely before moving on to the next step. This step is crucial because the firm, chocolaty crust forms the base that contrasts so well with the creamy filling and tangy cranberry layer.
Step 2: Prepare the Cranberry Layer
Next, combine cranberries, sugar, water, and orange zest in a small saucepan. Bring the mixture to a simmer over medium heat for about 10 minutes, stirring occasionally until the cranberries burst and it thickens into a luscious compote. The orange zest infuses a subtle fragrance, enhancing the natural tartness of the cranberries. After the mixture cools slightly, spread it evenly over the cooled crust. This layer adds a refreshing, tangy brightness that perfectly offsets the richness of the fudge filling.
Step 3: Make the Fudge Filling
In a saucepan set over low heat, warm the heavy cream until it is just steaming — not boiling. Remove from heat and stir in the semi-sweet chocolate chips. Allow the mixture to rest for a minute so the chocolate melts smoothly, then whisk until glossy and completely smooth. Next, incorporate the softened cream cheese and salt, whisking vigorously to create a silky, luscious fudge filling. Pour this over the cranberry layer and smooth the top with a spatula. Refrigerate the entire pie for a minimum of four hours so it can set perfectly, developing rich, fudge-like firmness.
Step 4: Create the Candied Cranberries (Optional Garnish)
The final flourish involves making candied cranberries that glisten on top of your pie. Start by simmering half the sugar with water until the sugar is fully dissolved. Add fresh cranberries and cook just for a minute, then use a slotted spoon to transfer them to a rack and let dry for about an hour. Once dry, roll the cranberries in the remaining sugar to coat them in a sparkly, crunchy shell. These candied cranberries shine like jewels and add a delightful burst of tartness and texture to every bite.
How to Serve Cranberry Fudge Pie with Candied Cranberries Recipe
Garnishes
Beyond the candied cranberries, consider adding a few sprigs of fresh mint or a light dusting of powdered sugar for an elegant touch. These simple garnishes elevate the pie visually and bring fresh aroma that pairs wonderfully with chocolate and cranberries.
Side Dishes
This pie stands beautifully on its own, but pairing it with a scoop of vanilla bean ice cream or a dollop of whipped cream adds extra comfort and creaminess. For something lighter, fresh orange segments or a mixed berry salad make an excellent, refreshing companion.
Creative Ways to Present
Try serving this pie in individual glass jars layered with whipped cream and extra cranberry compote for a festive presentation. Alternatively, use mini tart pans for bite-sized versions, perfect for holiday parties or gatherings. The rich chocolate and vibrant cranberry colors always enchant guests no matter how you serve them.
Make Ahead and Storage
Storing Leftovers
Keep any leftover pie tightly covered in the refrigerator. It will stay fresh and delicious for up to four days, allowing you to enjoy it over several days after a big celebration.
Freezing
This pie can be frozen to extend its life. Wrap it securely with plastic wrap and aluminum foil and freeze for up to one month. Thaw overnight in the refrigerator before serving to maintain the texture and flavor.
Reheating
Since this pie is a chilled dessert, reheating is not recommended. Instead, let it sit at room temperature for 10-15 minutes to soften slightly before slicing, which enhances the texture without sacrificing its creamy fudge consistency.
FAQs
Can I use frozen cranberries instead of fresh for this recipe?
Absolutely! Frozen cranberries work perfectly for both the cranberry layer and the candied garnish. Just be sure to thaw and drain them slightly before cooking to avoid excess moisture.
Is it necessary to bake the crust?
Baking the crust for 8 minutes helps it set firmly and prevents it from becoming soggy once the filling is added. While the pie is mostly no-bake, this step makes a big difference in texture.
Can I substitute cream cheese with something else in the fudge filling?
Cream cheese adds a subtle tang and smooth texture, but if you prefer, mascarpone or ricotta cheese can be used as alternatives. Keep in mind the flavor and texture will vary slightly.
How long will the pie keep after assembling?
Once assembled and chilled, the pie will keep well for up to four days in the refrigerator when covered properly. It’s best enjoyed within this timeframe for optimal freshness.
Are the candied cranberries necessary?
The candied cranberries add a delightful sweet crunch and beautiful presentation, but they are optional. The pie is delicious even without the garnish, so feel free to skip this step for a simpler version.
Final Thoughts
This Cranberry Fudge Pie with Candied Cranberries Recipe truly combines festive elegance with comforting decadence. The vibrant cranberry layer and rich fudge filling create a delightful balance that will wow everyone at your table. I encourage you to give this recipe a try—it’s a delicious way to bring warmth, joy, and a little sparkle to any occasion.
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Cranberry Fudge Pie with Candied Cranberries Recipe
- Total Time: 4 hours 35 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
This Cranberry Fudge Pie with Candied Cranberries is a decadent holiday dessert that combines a rich, fudgy chocolate layer with a bright and tangy cranberry topping, all nestled in a chocolate cookie crust. Finished with optional homemade candied cranberries, this pie offers a perfect balance of sweet and tart flavors, ideal for festive gatherings.
Ingredients
For the crust:
- 1 1/2 cups chocolate cookie crumbs (like Oreos, without filling)
- 1/4 cup unsalted butter, melted
For the cranberry layer:
- 1 cup fresh or frozen cranberries
- 1/3 cup sugar
- 2 tablespoons water
- 1/2 teaspoon orange zest
For the fudge filling:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 4 oz cream cheese, softened
- 1/4 teaspoon salt
For the candied cranberries (optional garnish):
- 1/2 cup fresh cranberries
- 1/2 cup sugar, divided
- 1/4 cup water
Instructions
- Preheat and prepare crust: Preheat your oven to 350°F (175°C). In a bowl, mix the chocolate cookie crumbs and melted butter until well combined. Press this mixture firmly into the bottom and sides of a 9-inch pie dish to form an even crust. Bake the crust for 8 minutes, then remove from the oven and allow it to cool completely.
- Make the cranberry layer: In a small saucepan, combine 1 cup of fresh or frozen cranberries with 1/3 cup sugar, 2 tablespoons water, and 1/2 teaspoon orange zest. Simmer the mixture over medium heat for about 10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Remove from heat and let it cool slightly before spreading evenly over the cooled crust.
- Prepare the fudge filling: In a small saucepan over low heat, warm 1/2 cup heavy cream until it just begins to steam. Remove from heat and stir in 1 cup semi-sweet chocolate chips. Let the mixture stand for 1 minute, then whisk until smooth and glossy. Add 4 oz of softened cream cheese and 1/4 teaspoon salt, whisking until the filling is fully combined and creamy. Pour this fudge filling over the cranberry layer and smooth the surface with a spatula.
- Chill the pie: Place the pie in the refrigerator and chill for at least 4 hours, or until the fudge filling is completely set.
- Make candied cranberries (optional): In a small pan, combine 1/4 cup sugar and 1/4 cup water. Bring to a simmer, stirring until the sugar dissolves. Add 1/2 cup fresh cranberries and cook for 1 minute. Using a slotted spoon, remove the cranberries and place them on a rack to dry for about 1 hour. Once dry, roll the cranberries in the remaining 1/4 cup sugar to coat them evenly.
- Serve: Just before serving, garnish the pie with the candied cranberries for a festive and decorative touch. Slice and enjoy!
Notes
- This pie balances a rich, fudgy base with a vibrant cranberry layer, making it a perfect holiday dessert.
- Store the pie covered in the refrigerator for up to 4 days to maintain freshness.
- For best results, allow the fudge filling to chill overnight if possible for a firmer set.
- Optional candied cranberries add a decorative and flavorful garnish but can be omitted if desired.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
