Cranberry Dark Chocolate Pie
Indulge in the perfect balance of tart and sweet with this Cranberry Dark Chocolate Pie, a show-stopping dessert that’s as elegant as it is delicious. Featuring a buttery, homemade pie crust, a vibrant layer of tangy cranberry filling, and a luscious dark chocolate ganache topping, this holiday-worthy treat is a feast for both the eyes and the palate. The contrast of flavors and textures—from the flaky crust to the velvety chocolate layer—creates a decadent dessert that’s ideal for festive gatherings or anytime you’re craving something extraordinary. With its bold flavors and stunning presentation, this pie is sure to become a new favorite in your holiday dessert repertoire.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 0.25 teaspoon Salt
- 0.75 cup Unsalted butter (cold, cubed)
- 4 tablespoons Ice water
- 2 cups Fresh cranberries
- 0.5 cup Granulated sugar (for filling)
- 1.5 tablespoons Cornstarch
- 8 ounces Dark chocolate (chopped)
- 0.75 cup Heavy cream
- 1 teaspoon Vanilla extract
Instructions
Start by making the pie crust. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.
Add the cold, cubed butter and use a pastry cutter or your fingertips to work it into the flour mixture. Blend until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trim the edges, and crimp if desired. Line the crust with parchment paper and fill with pie weights or dried beans.
Blind bake the crust for 15 minutes. Remove the weights and parchment paper, then bake for an additional 5 minutes. Set aside to cool.
In a medium saucepan, combine the fresh cranberries, granulated sugar, and a splash of water. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens (about 10 minutes). Stir in the cornstarch and cook for another 1-2 minutes until fully thickened. Let the cranberry mixture cool slightly.
Pour the cranberry mixture into the cooled pie crust, spreading it out evenly.
In a heatproof bowl, combine the chopped dark chocolate and heavy cream. Microwave in 30-second increments, stirring after each, until the mixture is smooth and glossy. Stir in the vanilla extract.
Pour the chocolate mixture over the cranberry layer, smoothing the top with a spatula. Refrigerate the pie for at least 2 hours, or until the chocolate is set.
Slice and serve the pie chilled or at room temperature. Optional: Garnish with whipped cream or fresh cranberries.
Nutrition Facts
Calories |
4445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 276.5 g | 354% | |
| Saturated Fat | 170.5 g | 852% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 568 mg | 189% | |
| Sodium | 741 mg | 32% | |
| Total Carbohydrate | 448.6 g | 163% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 185.2 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 36.5 mg | 203% | |
| Potassium | 1830 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
