| King Arthur Flour | ***** in Dessert > Pies & Tarts, Holiday | |
| Makes 8 (can be prepared ahead) | ||
Om nom nom! Better the next day when the chocolate has really set and the flavors have melded.
Set it out an hour before eating so it can warm up a tad.
| Crust | |
| 1½ packages | low-fat honey graham crackers, crumbled  |
| 3/8 cup | powdered sugar |
| 9 tbsp | butter, melted |
| Filling | |
| 2 cups | chocolate, semisweet chips or chopped |
| 1 1/3 cups | heavy cream |
| ¾ cup | pecans, toasted, diced |
| Topping | |
| ½ cup | sugar |
| 1/16 tsp | salt |
| ¾ cup | cranberry juice |
| ½ cup | dried cranberry |
| 6 oz | cranberries, fresh or frozen |
Preheat oven to 375°F.
Crust
Process the crackers, sugar and melted better in a food processor until crumbly and well combined. Press into the bottom and up the sides of a 9" pie pan. Bake about 5 minutes until set but not brown. Remove from the oven and cool.
Filling
Put the chocolate and cream in a microwave-safe container, and heat for about 90 seconds.
Remove from the microwave, and stir until the mixture becomes smooth and dark brown. Spoon the hot ganache into the cooled crust, and sprinkle the nuts on top.
Refrigerate the pie for at least 1 hour, probably 2, until the ganache has firmed up.
Topping
While the pie is chilling, make the topping.
Bring the sugar, salt, and cranberry juice to a boil. Stir in the dried cranberries, and simmer for about 5 minutes.
Add the fresh or frozen cranberries, and simmer, stirring occasionally, for 5 to 7 minutes, until some of the berries have burst.
Remove the cranberries from the heat, spoon into a bowl, and chill.
To finish assembling the pie, spread the cranberry sauce over the filling and chill until ready to serve.
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