For the Chocolate Crust:
1 1/4 cup all purpose flour
3 tablespoons granulated sugar
2 tablespoons Dutch process cocoa powder
Pinch of Salt
8 tablespoons cold butter, cut in small pieces
1 egg yolk
4-5 tablespoons ice water
For the Pie:
2 cups cranberries, rinsed
1/4 cup water
1/3 cup granulated sugar
16 ounces white chocolate, chopped
1 cup heavy cream
2 tablespoons light corn syrup
4 tablespoons butter
For the Crust:
In a food processor, combine flour, sugar, cocoa powder, and salt. Process until mixed. Add butter and process until crumbs are formed. Add egg yolk and 3 tablespoons water. Process, adding a tablespoon of water as needed, until a soft dough forms. Press into disk and wrap in plastic wrap. Chill at least 1 hour.
Preheat oven to 375°F.
Roll dough in a 1/8 inch thickness on a lightly floured surface with a piece of parchment paper on top. Place on 9 inch pie pan and press down. Cut off any overhang and crimp as desired. Prick the bottom of a pie with a form. Freeze for 20 minutes.
Line pie with butter aluminium foil and fill with dried beans. Bake for 25 minutes. Remove pie weights and aluminium foil. Bake for an additional 10-15 minutes, until bottom of crust is dry. Let cool for 30 minutes.
For the Pie:
While the crust cools, combine cranberries, sugar, and water in a saucepan over medium heat. Cook for 5-8 minutes until cranberries have softened but not popped. Pour in colander to remove excess liquid as needed. Taste and add additional sugar if desired.
Place chopped white chocolate in a large measuring cup or bowl. In another saucepan, combine heavy cream, corn syrup, and butter. Bring to a boil, stirring occasionally. Pour over white chocolate and whisk until smooth. Stir in cranberries. Pour mixture into pie crust. Chill at least 1 1/2 hours, or overnight.