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
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)
Filling
- 3 cups heavy cream (cold)
- 12 ounces cream cheese (softened to room temperature, about 1 1/2 blocks)
- 2/3 cup powdered sugar
- 2 tsp vanilla extract
Topping
- Reserved whipped cream from filling
- 1 ounce dark chocolate bar (finely sliced for garnish)
Instructions
- Make the cranberry sauce: Combine the water, orange zest, orange juice, sugar, vanilla extract, and cranberries in a saucepan. Cook over medium heat until the mixture thickens and most cranberries have burst, leaving some whole for texture. Remove from heat and allow to cool completely, then refrigerate for several hours or overnight to fully develop flavors.
- Preheat the oven and prepare the crust: Preheat your oven to 350°F (175°C). In a food processor, pulse the Oreo cookies until they become fine crumbs. Mix the crumbs thoroughly with melted butter, then press this mixture firmly into the bottom and up the sides of a pie pan, creating an even crust layer. Bake for 10 minutes to set the crust.
- Prepare the ganache: While the crust bakes, heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chopped dark chocolate in a heatproof bowl, let it sit for a few minutes to melt, then stir gently until the mixture is smooth and glossy. Once the crust is slightly cooled, pour the ganache evenly over it, tilting the pan as needed. Chill the crust with ganache in the refrigerator or freezer to set while you prepare the filling.
- Make the filling: In a large mixing bowl, whip 3 cups of cold heavy cream with powdered sugar and vanilla extract until stiff peaks form; set aside. In another bowl, beat the softened cream cheese until smooth. Fold the chilled cranberry sauce into the cream cheese until fully combined. Reserve half of the whipped cream for topping, then gently fold the remaining whipped cream into the cranberry mixture in batches to achieve a light, fluffy filling.
- Assemble the pie: Spread the creamy cranberry filling evenly over the chilled ganache crust using an offset spatula to smooth the surface. Top with the reserved whipped cream, optionally beating it briefly again to maintain stiff peaks. Sprinkle shaved dark chocolate over the top for garnish.
- Chill the pie to set: Refrigerate the assembled pie for at least 6 hours or up to 2 days to allow it to fully set and flavors to meld. For serving, place the pie or individual slices into the freezer for 30–60 minutes for a colder, cleaner slice.
Notes
- Use fresh or thawed frozen cranberries for the best texture and flavor.
- Brown sugar can substitute granulated sugar in the cranberry sauce for a deeper flavor.
- Ensure cream cheese is fully softened to avoid lumps in the filling.
- Chilling the pie thoroughly before serving improves slicing and presentation.
- Leftover cranberry sauce can be stored separately and used as a topping for other desserts.
- The ganache layer adds a rich chocolate element that complements the tart cranberries.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
