Cranberry Dark Chocolate Pie Recipes

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 450°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 15-20 minutes or until edge is light golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack. Reduce oven setting to 350°., In a large bowl, beat eggs, sugar and melted butter until well blended. Gradually add flour until blended. Stir in remaining ingredients; pour into crust., Bake 30-35 minutes or until top is bubbly and crust is golden brown. Cool on a wire rack. Refrigerate leftovers.

Steps:

• Stir together sugar, cornstarch, and salt in saucepan. Combine egg yolks with milk and gradually add to sugar mixture. Cook over medium heat until mixture comes to a boil. Remove from heat and stir in butter and vanilla. Add melted chocolate and pour into pie crust. Cool.

Steps:

• For the Cranberry topping: Bring the sugar, salt, and cranberry juice to a boil. Stir in the dried cranberries, then the fresh or frozen berries. Simmer gently for 10 to 12 minutes, or until about half the berries have popped. Remove from the heat, and cool to room temperature. Yield: 4 cups.
• You'll need about 15 ounces (a scant 2 cups) sauce for the pie; enjoy the remainder on its own.
• For the crust: Process the crackers, sugar, and melted butter in a food processor till crumbly and well combined. Press into the bottom and up the sides of a 9" pie pan. Bake in a preheated 375°F oven for about 7 to 8 minutes, until it's set, but not brown. Remove from the oven and cool.
• For the filling: Put the chips and cream in a microwave-safe container, and heat for about 90 seconds. Remove from the microwave, and stir till the mixture becomes smooth and dark brown. You're simply making a basic ganache.
• Assembly: Spoon the hot ganache into the cooled crust, and sprinkle the toasted nuts on top. Refrigerate for at least 1 hour, probably 2, till the ganache has firmed up. Once the ganache is set, top with the cranberry sauce.