Chocolate Lingonberry Pie

The cranberry-flavored lingonberries add interest to this rich chocolate pie.
Servings 10
Prep Time


  • 1/4 cup Sugar
  • 3/4 cup old-fashioned oatmeal
  • 2/3 cup all-purpose flour
  • 6 tbsp Butter melted
  • 2/3 cup heavy whipping cream
  • 1/4 cup Butter
  • 2/3 cup Lyle's Golden Syrup
  • 1 (9.7-ounce) package Scharffen Berger 70% cacao bittersweet chocolate chopped into small pieces
  • 1/2 cup lingonberry jam
  • 1 cup heavy whipping cream
  • 1 tbsp Sugar


  1. Combine 1/4 cup sugar, oatmeal and flour; stir in 6 tablespoons melted butter. Line the bottom of an 8-inch springform pan with parchment paper. Press oatmeal mixture into bottom and up sides of springform pan. Bake in preheated 375 F oven 10 minutes. Heat 2/3 cup cream, 1/4 cup butter and syrup to a low boil (3-5 minutes), stirring occasionally. Remove from heat; stir in chocolate pieces. Stir until chocolate is melted and mixture is smooth. Pour into crust; chill to set chocolate. Spread on lingonberry jam. Chill several hours or overnight. To serve: Whip 1 cup heavy whipping cream with 1 tablespoon sugar. Cut pie into wedges; serve with sweetened whipped cream.
  2. Tip: Substitute 1/2 cup fresh lingonberries for lingonberry jam, when available. When using fresh lingonberries, sprinkle on top of chocolate ganache while it is still warm.