I am a huge fan of holiday desserts that are both surprising and spectacular, and this Cranberry-Fudge Pie is a true showstopper. It’s an elegant, multi-layered dessert that combines the rich, decadent flavor of a dark chocolate fudge with the bright, tart, and festive flavor of homemade cranberry sauce, all nestled in a flaky, golden crust. It’s the perfect, unexpected star of any holiday table.
You will fall completely in love with this pie. The bottom layer is a simple, no-bake chocolate ganache that sets into a firm, fudgy base. This is topped with a vibrant, jewel-toned cranberry gelée that has a wonderful balance of sweet and tart. It’s a beautiful and delicious dessert that proves fruit and chocolate are a match made in heaven.
The Ingredients for Your Cranberry-Fudge Pie
For The Pie Crust:
- 1 1/4 cups (142 g) King Arthur Golden Wheat Flour
- 1 tablespoon confectioners’ sugar
- 1/2 teaspoon table salt
- 1/4 teaspoon baking powder
- 1/4 cup (46 g) vegetable shortening, chilled
- 4 tablespoons (57 g) unsalted butter, cold and cut into pieces
- 3 tablespoons (43 g) orange juice
- 2 to 3 tablespoons (28 g to 43 g) ice water
For The Fudge Layer:
- 1 cup (170 g) semisweet chocolate chips
- 2/3 cup (152 g) heavy cream
For The Cranberry Topping:
- 4 cups (397 g) cranberries, fresh or frozen
- 1 1/4 cups (248 g) granulated sugar
- 1 cup (227 g) cranberry juice, divided
- 2 teaspoons unflavored gelatin
How to Create Your Cranberry-Fudge Pie
Step 1: Make and Bake the Pie Crust
First, in a medium bowl, whisk together the flour, confectioners’ sugar, salt, and baking powder. Cut in the chilled shortening and cold butter with a pastry blender until the mixture is crumbly. Drizzle in the orange juice and ice water, mixing with a fork until the dough just comes together. Form it into a disk, wrap it in plastic, and refrigerate for 30 minutes. Roll the chilled dough out to fit a 9-inch pie plate. Crimp the edges, prick the bottom with a fork, and line it with parchment paper filled with pie weights. Bake at 400°F (200°C) for 20 minutes. Remove the weights and parchment and bake for another 10 minutes until golden. Let the crust cool completely.
Step 2: Make the Fudge Layer
For the simple fudge layer, place the semisweet chocolate chips in a heat-safe bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream directly over the chocolate chips. Let it sit for 2-3 minutes without stirring, then whisk until the mixture is completely smooth and glossy. Pour this chocolate ganache into the completely cooled pie crust and spread it into an even layer. Place the pie in the refrigerator to chill for at least 2 hours, or until the fudge layer is firm.
Step 3: Create the Cranberry Topping
In a medium saucepan, combine the cranberries, granulated sugar, and ¾ cup of the cranberry juice. Bring the mixture to a boil over medium heat, then reduce to a simmer. Cook, stirring occasionally, until the cranberries have burst and the mixture has thickened, about 10-15 minutes.
Step 4: Add the Gelatin and Finish the Pie
While the cranberry mixture is simmering, sprinkle the unflavored gelatin over the remaining ¼ cup of cold cranberry juice in a small bowl. Let it sit for 5 minutes to “bloom.” Once the cranberry sauce is cooked, remove it from the heat and stir in the bloomed gelatin until it has completely dissolved. Let the cranberry topping cool slightly, then carefully pour it over the firm, chilled fudge layer. Return the pie to the refrigerator to chill for at least another 2 hours, or until the cranberry layer is fully set. Serve chilled.
My Best Tips for This Fudge Pie
My Secret for a Flaky Crust
The key to a wonderfully flaky pie crust is to keep your fats (butter and shortening) as cold as possible. This prevents them from melting into the flour. When the cold fat hits the hot oven, it creates steam, which results in those delicious, flaky layers. I even like to chill my flour and bowl for a few minutes before starting.
The No-Stir Ganache
For the smoothest, silkiest chocolate fudge layer, resist the urge to stir the hot cream and chocolate together immediately. Letting the hot cream sit on the chocolate for a few minutes gently melts the chocolate from the inside out. This makes it much easier to whisk into a smooth, glossy ganache without it breaking or becoming grainy.
Blooming the Gelatin
“Blooming” the gelatin by sprinkling it over a cold liquid is an essential step. It allows the gelatin granules to soften and dissolve evenly when they’re added to the hot liquid. If you dump the dry gelatin directly into the hot cranberry sauce, it can clump up and will not set properly.
Delicious Variations to Try
This Cranberry-Fudge Pie is a stunning dessert as is, but you can certainly add your own touches. For a bit of extra flavor, you could add the zest of one orange to the cranberry topping as it cooks. If you prefer a simpler crust, you could substitute the homemade pastry with a pre-made graham cracker or chocolate cookie crust. A dollop of unsweetened whipped cream on top of each slice is the perfect way to balance the richness of the fudge and the tartness of the cranberry.
FAQs
Why does the fudge layer need to be chilled before adding the cranberry?
It’s very important that the fudge layer is completely firm before you pour the warm cranberry topping over it. If the fudge is still soft, the two layers will mix together and you won’t get those beautiful, distinct layers in the finished pie.
Can I use a different kind of fruit?
Yes, this pie would also be delicious with other tart fruits. A raspberry or sour cherry topping would be a fantastic alternative to the cranberry.
How do I store this pie?
This pie must be stored in the refrigerator because of the fudge and gelatin layers. Keep it covered, and it will last for up to 4 days. It is best served chilled, straight from the fridge.
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Cranberry-Fudge Pie
- Total Time: 315
- Yield: 8 servings 1x
Description
This Cranberry-Fudge Pie is an elegant, multi-layered showstopper perfect for the holidays. It combines the rich, decadent flavor of a dark chocolate fudge with the bright, tart, and festive flavor of homemade cranberry sauce, all nestled in a flaky, golden crust. The bottom layer is a simple, no-bake chocolate ganache that sets into a firm, fudgy base, topped with a vibrant, jewel-toned cranberry gelée.
Ingredients
For The Pie Crust:
1 1/4 cups (142 g) Golden Wheat Flour
1 tablespoon confectioners’ sugar
1/2 teaspoon table salt
1/4 teaspoon baking powder
1/4 cup (46 g) vegetable shortening, chilled
4 tablespoons (57 g) unsalted butter, cold and cut into pieces
3 tablespoons (43 g) orange juice
2 to 3 tablespoons (28 g to 43 g) ice water
For The Fudge Layer:
1 cup (170 g) semisweet chocolate chips
2/3 cup (152 g) heavy cream
For The Cranberry Topping:
4 cups (397 g) cranberries, fresh or frozen
1 1/4 cups (248 g) granulated sugar
1 cup (227 g) cranberry juice, divided
2 teaspoons unflavored gelatin
Instructions
Make and Bake the Pie Crust:
In a bowl, whisk together the flour, confectioners’ sugar, salt, and baking powder. Cut in the chilled shortening and cold butter until crumbly. Drizzle in the orange juice and ice water, mixing until the dough comes together. Form into a disk, wrap, and refrigerate for 30 minutes. Roll out the dough to fit a 9-inch pie plate. Crimp the edges, prick the bottom with a fork, line with parchment and pie weights, and bake at 400°F (200°C) for 20 minutes. Remove the weights and bake for another 10 minutes until golden. Let cool completely.
Make the Fudge Layer:
Place the chocolate chips in a heat-safe bowl. Heat the heavy cream until it just simmers, then pour it over the chocolate chips. Let sit for 2-3 minutes, then whisk until smooth. Pour the ganache into the cooled pie crust and refrigerate for at least 2 hours, until firm.
Create the Cranberry Topping:
In a saucepan, combine the cranberries, granulated sugar, and ¾ cup of cranberry juice. Bring to a boil, then simmer for 10-15 minutes until the cranberries have burst and the mixture has thickened.
Add the Gelatin and Finish:
While the cranberries simmer, sprinkle the gelatin over the remaining ¼ cup of cold cranberry juice and let it “bloom” for 5 minutes. Remove the hot cranberry sauce from the heat and stir in the bloomed gelatin until dissolved. Let the topping cool slightly, then pour it over the firm fudge layer. Refrigerate for at least another 2 hours, until the cranberry layer is set.
Notes
Chill the Layers:
It is very important that the fudge layer is completely firm before you pour the warm cranberry topping over it. This prevents the layers from mixing and ensures beautiful, distinct layers in the finished pie.
Blooming Gelatin:
“Blooming” the gelatin by sprinkling it over a cold liquid is an essential step. It allows the gelatin granules to soften and dissolve evenly, preventing clumps and ensuring a proper set.
Storage:
This pie must be stored, covered, in the refrigerator due to the fudge and gelatin layers. It will last for up to 4 days and is best served chilled.
- Prep Time: 30
- Cook Time: 45
- Category: Dessert, Pie
- Method: Baking, No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 450
- Sugar: 45g
- Sodium: 120mg
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 45mg
Keywords: cranberry fudge pie, chocolate cranberry pie, holiday dessert, layered pie, no-bake filling, make-ahead dessert
