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Best Chocolate Cranberry Pie Recipe

Cranberries and chocolate team up to produce this decadent recipe for chocolate cranberry pie or tart. It's a natural for Thanksgiving or throughout the Holiday Season.

Trivia: One gallon of cranberry juice contains 4,400 cranberries.

Tip: To make your chocolate cranberry pie recipe special, I suggest you use good quality chocolate. Its worth the price.

Chocolate Cranberry Pie Recipe

Tip: This dessert has three components: the crust, the filling and the topping. You might want to make the components a day ahead and assemble on the day of serving.


You need 1 1/4 cups of chocolate wafer cookie crumbs. You can make crumbs from whole cookies by placing the cookies between two sheets of waxed paper and rolling with a rolling pin. The easier way is to use a food processor. The KitchenAid? 12-Cup Food Processoris a highly rated machine if you're in the market for one.

1 1/4 cups chocolate wafer cookie crumbs
1/4 cup sugar
1/8 teaspoon salt
5 to 6 tablespoons unsalted butter, melted

Mix crumbs, sugar and salt together. Add melted butter. Stir until crumbs are moistened. Pack into nine inch pie pan with a removable bottom. Bake your chocolate cranberry pie recipe's crust for about 13 or 14 minutes at 350 °. Remove from pan and chill completely.

Cranberry Topping

1/2 cup cranberry juice, divided
1 teaspoon unflavored gelatin
1 12-ounce bag fresh or frozen cranberries
3/4 cup sugar
2 teaspoons fresh lemon juice
1 teaspoon finely grated lemon peel.
1 teaspoon grated peeled fresh ginger
Pinch of salt
4 tablespoons finely chopped crystallized ginger

First, soften the gelatin in four tablespoons of the juice. This takes about one quarter hour. Using a saucepan, bring to a boil the remaining cranberry juice and the lemon juice, cranberries, sugar, lemon peel, fresh ginger and salt. Stir constantly until mixture boils, then simmer for about five minutes. The cranberries should be cooked but maintaining their berry shape. In other words, don't cook them until they turn into mush. :-). Strain the juice into a bowl and add the softened gelatin to this hot juice. Stir well. Replace the cranberries back into the juice and chill for at least eight hours or more. The mixture should be slightly thickened but not thickened like a jello dessert. Stir in the crystallized ginger at this point. You will add this topping to your chocolate cranberry pie recipe last, after the other components are assembled.


8-ounces Mascarpone Cheese
1/2 cup powdered sugar
1/2 cup chilled whipping cream
1 teaspoon vanilla extract
Thin strips of crystallized ginger, used for garnish.

Using your food processor or a good mixer, beat everything together except the garnish. Just beat until it is thick enough to spread. Avoid overbeating. Spread this filling in the cooled cookie crust. Cover and chill.

Assemble the Chocolate Cranberry Pie Recipe

On serving day, spread the cranberry mixture over the filling. Chill for at least two hours. Place the crystallized ginger strips over the top to garnish. Serve this chocolate cranberry pie cold, cut into wedges.

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