Chocolate Cranberry Pie Recipe

An excellent recipe to use up leftover cranberries or fresh is great too.


1 1/2 cups graham cracker crumbs
1/4 cup icing sugar
5 tablespoons melted butter

Chocolate Filling
1 cup semisweet chocolate
2/3 cup heavy cream
3/4 cup diced walnuts

Cranberry Topping
1 cup sugar
1/8 teaspoon salt
1 1/2 cups cranberry juice
1 cup dried cranberries
3 cups of fresh or frozen (or leftover) cranberries


Preheat oven to 375F.

Blend graham 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, but do not brown it. Set aside to cool.

Chocolate Filling:

Melt semi sweet chocolate over a double boiler, and mix in cream.

Stir mixture until smooth and well combined.

Pour hot filling over cooled crust.

Sprinkle with chopped walnuts.

Refrigerate pie until ganache is firm (about 1-2 hours)

For Cranberry Topping:

Bring sugar, salt & cranberry juice to a boil.

Stir in dried cranberries and simmer about 5 mins.

Add fresh or frozen cranberries (mine were frozen).

Simmer for another 5-7 mins or until cranberries begin to break down.

Remove cranberries from heat, and chill.

Once cranberries have chilled, spoon 1 1/2 cups cranberry sauce over the chocolate filling.