Cranberry Fudge Pie Recipe from King Arthur Flour

I'm a big fan of King Arthur Flour, not just the flour, but all the food products, pans, videos and more. Great gluten-free help for the holidays, too! The King Arthur Flour website also has wonderful recipes.

I'm signed up for email updates, and you might want to do that, too. I might have missed this incredible Recipe for Cranberry Fudge Pie. Perfect for Thanksgiving. You can always use a prepared graham cracker crust, but it's so easy to make yourself. As always use the very best chocolate and other ingredients! I've kept the link to glazing sugar. Definitely great to have in your pantry. I'm all about easy, and this recipe is simple!

CRANBERRY FUDGE PIE


Crust
1 3/4 cups graham cracker crumbs (One cellophane-wrapped packet of graham crackers (11 whole crackers) will yield this amount of crumbs)
1/4 cup confectioners' sugar or glazing sugar
6 tablespoons melted sweet butter

Filling
1 cup semisweet chocolate chips or chopped semisweet chocolate (Don't use bittersweet chocolate; with the acidic tang of the cranberries, it's just too much. You want a dark chocolate that's noticeably sweet; most chocolate chips will be fine)
2/3 cup heavy cream
3/4 cup diced walnuts or pecans

Topping
1 cup sugar
1/8 teaspoon salt
1 1/2 cups cranberry juice
1 cup dried cranberries
12-ounce package fresh or frozen cranberries, a generous 3 cups
You'll need about 15 ounces (a scant 1 1/2 cups) topping for the pie.

Directions
1) Preheat the oven to 375°F.
2) To make the crust: Process the crackers, sugar, and melted butter in a food processor until crumbly and well combined.
3) Press into the bottom and up the sides of a 9" pie pan.
4) Bake the crust for about 7 to 8 minutes, until it's set, but not brown. Remove from the oven and cool.
5) To make the filling: Put the chips (or chopped chocolate) and cream in a microwave-safe container, and heat for about 90 seconds.
6) Remove from the microwave, and stir until the mixture becomes smooth and dark brown; you're simply making a basic ganache.
7) Spoon the hot ganache into the cooled crust, and sprinkle the nuts on top.
8) Refrigerate the pie for at least 1 hour, probably 2, until the ganache has firmed up.
9) While the pie is chilling, make the topping. Bring the sugar, salt, and cranberry juice to a boil.
10) Stir in the dried cranberries, and simmer for about 5 minutes.
11) Add the fresh or frozen cranberries, and simmer, stirring occasionally, for 5 to 7 minutes, until some of the berries have burst.
12) Remove the cranberries from the heat, spoon into a bowl, and chill.
13) To finish assembling the pie: Spoon 1 1/2 cups cranberry sauce atop the fudge/nut filling. Chill until ready to serve.

Photo: King Arthur Flour