1 cup Graham cracker crumb
1/4 cup sugar
2 tablespoons melted
1 teaspoon cocoa
1/2 cup semi-sweet chocolate chips
6 ounces white chocolate, chopped
1 teaspoon grated
1 cup whole berry cranberry sauce
oven to 350 degrees.
Combine first 4 ingredients. Place in a food processor
until fine. Press on bottom and sides of a greased 9 inch pie plate.
for 10 minutes. Set aside to cool. In a mixing bowl, combine chocolate chips
and 2 tablespoons cream.
Microwave to melt chocolate or heat over medium
heat to melt. Spread chocolate mixture in bottom of pie crust.
until chocolate is set.
Melt white chocolate with 1/4 cup of the cream in
microwave or over low heat. Stir until smooth. Refrigerate to cool.
remaining cream in an electric mixer until stiff peaks form. Fold 1 cup of the
whipped cream into white chocolate mixture until blended.
cream and orange peel into mixture; blend well. Spoon of the whipped cream
mixture over chocolate mixture. stir cranberry sauce by spoonfuls over whipped
cream to swirl.
Repeat with another of the whipped cream to swirl. Repeat
with another of the whipped cream mixture and remaining cranberry sauce.
Spoon or pipe remaining of the whipped cream mixture around edge of pie.
Refrigerate for 6 hours or until firm.