Cranberry Fudge Pie
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 809kcal
Ingredients
For the crust:
- 1⅔ cups graham cracker crumbs 9 whole crackers or 1 pack
- ¼ cup confectioners’ sugar
- 5 Tbs. melted butter
For the filling:
- 1 cup semisweet chocolate chips
- ⅔ cup heavy cream
- ¾ cup diced walnuts and/or pecans
For the topping:
- 1 cup sugar
- ⅛ tsp. salt
- 1½ cups cranberry juice
- 1 cup dried cranberries
- 12 oz. fresh cranberries or 3 cups frozen
Instructions
For the crust:
- Preheat oven to 375°.
- Process crackers, sugar and melted butter in a food processor into crumbs.
- Press into bottom and up sides of a 9" pie pan.
- Bake crust for 7-8 minutes, until set but not browned.
- Set aside to cool.
For the filling:
- Place chocolate chips and cream in a microwave-safe bowl and heat for approximately 90 seconds.
- Stir mixture until smooth and well combined.
- Pour hot filling over cooled crust.
- Sprinkle with nuts.
- Refrigerate pie until ganache is firm, about 1-2 hours.
For the topping:
- *You will have some cranberry sauce leftover
- Bring sugar, salt & cranberry juice to a boil.
- Stir in dried cranberries and simmer about 5 mins.
- Add fresh or frozen cranberries.
- Simmer for another 5-7 mins or until the berries begin to burst.
- Remove cranberries from heat, and chill.
- Once cranberries have chilled, spoon 1½ cups cranberry sauce over the fudge/nut filling.
- Chill until ready to serve!
Nutrition
Calories: 809kcal | Carbohydrates: 106g | Protein: 7g | Fat: 43g | Saturated Fat: 20g | Cholesterol: 63mg | Sodium: 294mg | Potassium: 401mg | Fiber: 8g | Sugar: 78g | Vitamin A: 758IU | Vitamin C: 14mg | Calcium: 83mg | Iron: 4mg