Cranberry Fudge Pie

This recipe is actually for a pie, but I only made half. If you follow the directions, it will come out like a regular pie and not a super thin tart. I used my leftover Honey Sweetened Cranberry Sauce to make this, but you could also use your favorite recipe or the one listed at the source. 

Right after I finished making this I realized that I should have made this with white chocolate. This was fantastic as is, but I think it’d be even better with white chocolate.

First you get yourself some cranberries.

Make a graham cracker crust. Bake it. Make and add chocolate filling.

Make and spoon on cranberry sauce. Finished!


1 3/4 cups (155 grams) graham cracker* crumbs (1 package / 11 crackers)
1/4 cup (32 grams) powdered sugar
6 tablespoons (85 grams) melted butter

* Digestives for the Europeans out there


1 cup (180 grams) semisweet chocolate chips or chopped semisweet chocolate 
2/3 cup (5 3/8 ounces or 152 grams) heavy cream
3/4 cup (87 grams) diced walnuts or pecans

Cranberry Sauce Topping: 

1 cup (240ml) orange juice
1/2 cup (160 grams) honey*
Zest of 4 oranges
1 12-ounce package (340 grams) of cranberries 

You only need about 1 1/2 cups (425 grams) for the topping. The rest can be eaten plain. I would say make half of this recipe if you don’t want any leftover, but it could be that you have slightly less than 1 1/2 cups.


1. Toast the nuts at 350°F / 175°C for 8 – 10 minutes. Take them out and let cool.

2. Crust: turn up the oven to 375°F / 190°C. Mix together the crust ingredients and pat into a standard 9-inch / 22-centimeter pie pan. Bake at 375 for 7 – 9 minutes. It should not be brown, but still set.

3. Filling: combine the chocolate and cream in a microwave safe bowl and heat at half power for 1 minute. Stir. Heat for another 30 second and stir until totally smooth. Pour into the cooled crust. Sprinkle nuts on top if using. Let the pie sit in the fridge for about two hours until the chocolate filling is set. 

4. Topping: while the pie is chilling, make the sauce. Over medium heat, dissolve the honey in the orange juice. Zest the oranges directly into the mixture. Add the cranberries and cook until most of them have popped. It takes about 10 – 15 minutes. You don’t even have to stir them. Take off the heat and let cool while the pie is chilling in the fridge.

5. Spoon about 1 1/2 cups (425 grams) of the cranberry sauce onto the top of the chocolate filling and refrigerate until ready to serve.

Source: King Arthur’s Cranberry Fudge Pie, blog post and lots of pictures can be found here.
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5 comments on “Cranberry Fudge Pie” — Add one!

  • five sparrows two farthings says
    November 26, 2012 @ 5:28 am

    Oh my darling girl, bless you! I just found your blog thanks to this recipe being on Pinterest & must adapt it to a grainfree recipe – I find pie crusts to be the hardest thing of all! I love digestives too and miss them so much.

    • Erin replies to five sparrows two farthings
      November 26, 2012 @ 7:39 pm

      Happy you found me. :) I'd love to hear what kind of grain-free crust you use. I've gone gluten-free (or actually grain-free with the exception of oats) for the month to see if it'll health some of my health problems. I also love digestives! Such an ugly name for a delicious cookie. Good luck with the grain-free version!

  • Erin says
    November 19, 2011 @ 9:25 pm

    Thanks you two! And yeah, the pie was gone very, very quickly. It was so tiny, so I guess it's not so bad. I have a weird thing for digestives too. I like them way more than I think I should. I mean, their name is "digestives." It just doesn't make sense. Have you looked in the international section of your grocery store? Mine always had them.

  • says
    November 18, 2011 @ 4:46 pm

    What a tasty mixture of ingredients, I bet you the pie didn't last to long :-). I really miss those digestive cookies, they were my ultimate favorite cookies!

  • warmvanillasugar says
    November 18, 2011 @ 3:00 pm

    This is freaking brilliant! Sooo creative. I love it!


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