Chocolate Cranberry Pie

Ingredients

Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup icing sugar
• 5 tablespoons melted butter

Chocolate Filling

• 1 cup semisweet chocolate
• 2/3 cup heavy cream
• 3/4 cup diced walnuts

Cranberry Topping

• 1 cup sugar
• 1/8 teaspoon salt
• 1 1/2 cups cranberry juice
• 1 cup dried cranberries
• 3 cups of fresh or frozen (or leftover) cranberries

Directions

1. Preheat oven to 375F.
2. Blend graham crackers, sugar and melted butter in a food processor into crumbs.
3. Press into bottom and up sides of a 9" pie pan.
4. Bake crust for 7-8 minutes, but do not brown it. Set aside to cool.

Chocolate Filling

1. Melt semi sweet chocolate over a double boiler, and mix in cream.
2. Stir mixture until smooth and well combined.
3. Pour hot filling over cooled crust.
4. Sprinkle with chopped walnuts.
5. Refrigerate pie until ganache is firm (about 1-2 hours)

For Cranberry Topping

1. Bring sugar, salt & cranberry juice to a boil.
2. Stir in dried cranberries and simmer about 5 mins.
3. Add fresh or frozen cranberries (mine were frozen).
4. Simmer for another 5-7 mins or until cranberries begin to break down.
5. Remove cranberries from heat, and chill.
6. Once cranberries have chilled, spoon 1 1/2 cups cranberry sauce over the chocolate filling.