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Chocolate Cranberry Cream Pie Recipe

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4.1 from 64 reviews

This decadent Chocolate Cranberry Cream Pie combines a rich Oreo ganache crust with a smooth cream cheese and whipped cream filling, topped with a vibrant homemade cranberry sauce and elegant dark chocolate slices. Perfect for festive occasions or a special dessert treat.

Ingredients

Cranberry Sauce

  • 12 oz bag fresh cranberries or frozen and thawed
  • 3/4 cup granulated sugar (brown sugar can be substituted)
  • 1 tablespoon orange zest
  • 1/2 cup orange juice
  • 1/2 cup water
  • 1/2 tsp vanilla extract
  • Pinch of salt

Filling

  • 3 cups heavy cream, cold
  • 12 ounces cream cheese, softened to room temperature (1 1/2 blocks)
  • 2/3 cup powdered sugar
  • 2 tsp vanilla extract

Oreo Ganache Crust

  • 22 Oreo cookies, regular (not double stuf)
  • 4 tablespoons butter, melted
  • 1/2 cup heavy cream
  • 4 ounces dark chocolate, finely chopped (bittersweet or semi-sweet works)

Topping

  • 1 ounce dark chocolate bar, finely sliced

Instructions

  1. Prepare Cranberry Sauce: In a medium saucepan over medium heat, combine the cranberries, granulated sugar, orange zest, orange juice, water, vanilla extract, and a pinch of salt. Cook until the cranberries burst and the sauce thickens slightly, about 10-12 minutes. Stir occasionally to prevent burning. Remove from heat and let cool completely.
  2. Make Oreo Ganache Crust: Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the crushed Oreos with melted butter until well combined. Press this mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust. Refrigerate while preparing the ganache.
  3. Prepare Ganache: Heat the 1/2 cup heavy cream in a small saucepan until it just begins to simmer. Pour hot cream over the finely chopped dark chocolate in a heatproof bowl. Let sit for 2-3 minutes, then stir until smooth and glossy. Pour the ganache over the Oreo crust, spreading it evenly. Refrigerate for at least 1 hour until set.
  4. Make the Filling: In a large mixing bowl, beat the cold heavy cream until stiff peaks form. In a separate bowl, beat together softened cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold the whipped cream into the cream cheese mixture until fully incorporated and fluffy.
  5. Assemble the Pie: Spread the cream filling evenly over the set ganache crust. Smooth the top with a spatula. Spoon the cooled cranberry sauce over the cream layer gently, creating a beautiful topping without mixing.
  6. Add the Topping: Garnish the cranberry sauce layer with fine slices of dark chocolate bar for an elegant touch.
  7. Chill and Serve: Refrigerate the assembled pie for at least 4 hours, preferably overnight, to let all layers set and meld together beautifully. Serve chilled for best flavor and texture.

Notes

  • You can substitute brown sugar for granulated sugar in the cranberry sauce for a deeper flavor.
  • If you prefer a less sweet pie, reduce the powdered sugar in the filling slightly.
  • Make sure the cream cheese is softened properly for a smooth filling.
  • This pie is best served chilled and can be stored in the refrigerator up to 3 days.
  • To make slicing cleaner, warm the knife blade before cutting.

Find it online: https://justsosavory.com/chocolate-cranberry-cream-pie-recipe/