Cranberry Chocolate Custard Pie with Cornmeal Crunch
A rich chocolate custard pie with a tangy cranberry twist and a hint of cornmeal for texture.
- Prep25 min
- Cook45 min
- Total1h 5m
- DifficultyMedium
- Servings8
This pie combines the classic richness of a chocolate chess pie with the bright, tart flavor of cranberries. The cornmeal gives the custard a delicate texture and a subtle crunch.
A touch of orange zest brightens the whole dessert, balancing the deep chocolate notes. Serve it warm or at room temperature with a dollop of whipped cream for a truly memorable treat.
Ingredients
Servings
Converted amounts are rounded.
Method
- Grease and flour a 9-inch pie pan. Roll the chilled, rested dough into a 12 to 13-inch circle and carefully fit it into the pan. Trim and flute the edge, then refrigerate the lined pan while you prepare the filling.
- Preheat the oven to 350°F.
- In a small saucepan, combine the butter and chopped chocolate. Place over low heat and stir occasionally until melted and smooth, about 5 to 7 minutes. Remove from the heat and pour into a mixing bowl.
- Add the granulated sugar and cornmeal to the chocolate mixture and stir until well combined.
- Stir in the beaten eggs, vanilla extract, salt, and orange zest. Then gently fold in the halved cranberries.
- Pour the filling into the chilled pie crust and spread it evenly with a spatula.
- Set the pie on a parchment-lined baking sheet and bake for 40 to 45 minutes, until the filling is puffed and set and the crust is golden brown.
- Remove from the oven and let cool until lukewarm, at least 30 minutes.
- Serve slices of this chocolate chess pie warm or at room temperature, optionally with whipped cream and chocolate shavings.
💡 Tips
- If you don't have chocolate wafers, use chopped bittersweet chocolate or chocolate chips.
- Fresh cranberries work best, but frozen (thawed) are fine; add them straight from the freezer if desired.
- For a neater slice, cool the pie completely before cutting, then reheat briefly if serving warm.
Inspired by a recipe from King Arthur Baking