The Cranberry Gingersnap Pie Recipe is an absolute showstopper, combining the zingy freshness of cranberries with the warm, spicy crunch of gingersnap crust. This pie perfectly balances tart and sweet, smooth and crunchy, making it a delightful centerpiece for any holiday or cozy gathering. Its vibrant flavors and beautiful appearance will have everyone asking for seconds, promising a memorable experience with each bite.
Ingredients You’ll Need
This Cranberry Gingersnap Pie Recipe calls for surprisingly simple ingredients, but each plays a vital role in creating that harmonious blend of flavors and textures. From zesty cranberries to buttery nuts and rich eggs, every item contributes to the pie’s irresistible character.
- Gingersnaps (5 ounces): The spicy, crisp base that makes this crust uniquely delightful.
- Walnuts or pecans (1 cup): Adds crunch and nutty depth to the crust.
- Brown sugar (3 Tbsp): Provides just the right bit of sweetness in the crust.
- Butter, melted (4 Tbsp): Binds the crust ingredients and creates a buttery richness.
- Fresh cranberries (12 ounces): The star of the show, delivering tartness and vibrant color. Frozen can work too!
- Sugar (1 ½ cups, divided): Sweetens the tart cranberries for a luscious filling.
- Large eggs (3) and egg yolks (2): Essential for thickening and setting the filling beautifully.
- Pinch of salt: Enhances and balances the flavors throughout.
- Fresh lemon juice (½ cup): Brightens the filling with zesty acidity.
- Unsalted butter, room temp (4 Tbsp): Adds creaminess and a velvety finish to the filling.
- Sugared cranberries and fresh thyme or mint sprigs: For decoration that’s as charming as it is tasty.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Cranberry Gingersnap Pie Recipe
Step 1: Preparing the Crust
Start by preheating your oven to 350°F and lightly spraying a 9-inch pie plate with cooking spray. Crush your gingersnaps finely—this will form the fragrant foundation of your pie crust. Process them with the nuts and brown sugar until everything is ground well. Adding melted butter helps bind the mixture so you can press it firmly into your pie plate, creating that perfect golden base that’s crisp and full of warm spice once baked. Bake it for 10 to 12 minutes and let it cool so it sets just right.
Step 2: Making the Cranberry Puree
In a saucepan, combine the fresh cranberries, 1 cup sugar, and ¼ cup water, then simmer gently until the berries pop and the mixture thickens—about 15 minutes. This simmering releases the natural tartness and sweetness, creating a vibrant, rich puree that’s the heart of the pie’s filling. Once ready, let it cool slightly before blending until perfectly smooth.
Step 3: Cooking the Filling
Whisk together the cranberry puree, eggs, egg yolks, salt, lemon juice, and remaining sugar in a saucepan over medium heat. Stirring constantly is key here: you want the filling to gently thicken without scrambling the eggs, eventually coating the back of a spoon in about 10 minutes. The process might require patience, but the luscious, silky texture you’ll achieve is so worth it.
Step 4: Finishing the Filling
Once thickened, strain the filling through a mesh sieve to catch any bits, ensuring smoothness. Then, while still warm, stir in the room temperature butter piece by piece until fully incorporated. This step creates a velvety richness that perfectly complements the brightness of the cranberries. Pour the curd into your cooled crust and smooth the top evenly.
Step 5: Chilling and Decorating
Refrigerate the pie for about two hours until it firms up and is slice-ready. Just before serving, decorate with sugared cranberries and fresh sprigs of thyme or mint to add a festive sparkle and an extra layer of aroma and flavor that’ll wow your guests.
How to Serve Cranberry Gingersnap Pie Recipe
Garnishes
Adding sugared cranberries on top creates a delicate crunch and festive shine that makes the pie irresistible. Fresh herbs like thyme or mint add a burst of green and a subtle fragrance, offering both visual appeal and a hint of herbal brightness that contrasts beautifully with the rich filling.
Side Dishes
This pie stands well on its own, but pairing it with a scoop of vanilla ice cream or a dollop of freshly whipped cream can amp up its indulgence. For a cozy touch, serve alongside a warm cup of spiced tea or mulled cider, which echo the pie’s warm, spicy notes.
Creative Ways to Present
Think beyond the traditional! Serve individual mini pies in ramekins using the same crust and filling, perfect for intimate gatherings. Alternatively, layering the cranberry curd in a glass trifle with whipped cream and crushed gingersnaps creates a stunning, approachable dessert that keeps all the Cranberry Gingersnap Pie Recipe magic in every spoonful.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Cranberry Gingersnap Pie Recipe covered tightly with plastic wrap or in an airtight container in the fridge. It will stay fresh for up to 3 days, allowing you to enjoy its bright flavors even after the main event.
Freezing
Although freezing is possible, the texture of the filling may change slightly upon thawing due to the custard base. If you decide to freeze, wrap the pie securely and consume within a month for best results. Thaw overnight in the refrigerator before serving.
Reheating
Since this pie is best served chilled, reheating is generally not recommended. If you prefer it slightly less cold, let it sit at room temperature for 20-30 minutes before serving to enhance the flavor and soften the crust slightly.
FAQs
Can I use frozen cranberries for this Cranberry Gingersnap Pie Recipe?
Absolutely! Frozen cranberries work wonderfully and can even make preparation a bit easier since they’re already cleaned and available year-round. Just thaw them slightly before cooking for best results.
What can I substitute for walnuts if I have a nut allergy?
If nuts aren’t an option, try sunflower seeds or simply omit them from the crust. The gingersnaps and butter will still give you a lovely, flavorful base, though the texture might be slightly less crunchy.
How tart will this pie be? Is it too sour for kids?
The pie balances tart cranberries with plenty of sugar and buttery richness, resulting in a pleasantly tangy—not too sour—dessert that kids generally enjoy. If you want it sweeter, you can slightly increase sugar in the filling.
Can I make the pie ahead of time for a party?
Definitely! In fact, chilling the pie for a couple of hours (or even overnight) helps the filling set beautifully and lets the flavors deepen. Just add garnishes right before serving for the freshest look.
Why strain the cranberry filling through a sieve?
Straining removes the seeds and any pulp bits for a silky-smooth texture, taking the pie from homemade rustic to elegant. It also ensures the filling sets evenly without any unexpected lumps.
Final Thoughts
You really can’t go wrong with this Cranberry Gingersnap Pie Recipe. Its bright, festive flavors and inviting textures make it a dessert you’ll want to reach for again and again. Whether it’s for a holiday feast or a special treat just because, this pie promises smiles, compliments, and plenty of happy spoons. Give it a try soon—you’re going to love every bite!
PrintCranberry Gingersnap Pie Recipe
This Cranberry Gingersnap Pie combines the tartness of fresh cranberries with the warm spice of a gingersnap and nut crust, transformed into a smooth, luscious curd filling. Finished with sugared cranberries and fresh herbs, it’s a festive and elegant dessert perfect for holiday gatherings or any special occasion.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 40 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust
- 5 ounces gingersnaps
- 1 cup walnuts or pecans
- 3 Tbsp brown sugar
- 4 Tbsp butter (melted)
Filling
- 12 ounce bag of fresh cranberries (can use frozen berries too)
- 1 1/2 cups sugar, divided
- 3 large eggs
- 2 egg yolks
- Pinch of salt
- 1/2 cup fresh lemon juice
- 4 Tbsp (1/2 stick) unsalted butter, at room temp and cut into pieces
Garnish
- Sugared cranberries (fresh cranberries rolled in granulated sugar and dried)
- Fresh thyme sprigs or mint leaves
Instructions
- Preheat and prepare pie plate: Preheat the oven to 350°F. Lightly spray a 9-inch pie plate with cooking spray to prevent sticking.
- Make the crust: Place the gingersnaps in a food processor and pulse until they become fine crumbs, about one heaping cup. Add the walnuts (or pecans) and brown sugar and pulse again until finely ground. Add the melted butter and pulse briefly until the mixture combines evenly.
- Form and bake crust: Pat the crust mixture firmly into the prepared pie plate, pressing it evenly up the sides to form a crust. Bake for 10 to 12 minutes until set and slightly firm. Remove and set aside to cool.
- Cook cranberries for puree: In a saucepan, combine the fresh cranberries, 1 cup of sugar, and 1/4 cup water. Bring to a simmer over medium heat, then reduce to low and simmer uncovered for about 15 minutes, or until the cranberries have popped and the mixture has thickened. Remove from heat and allow to cool slightly.
- Puree cranberries: Transfer the cooled cranberry mixture to a blender or food processor and puree until completely smooth.
- Cook the curd: In the saucepan, whisk together the cranberry puree, eggs, egg yolks, salt, lemon juice, and remaining 1/2 cup sugar. Place over medium heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10 minutes. Bring just to a gentle bubble, then immediately remove from heat to prevent curdling.
- Strain and cool curd: Pass the thickened curd through a fine mesh strainer using the back of a spoon to remove any solids or cooked egg bits. Let the curd cool slightly for a few minutes.
- Add butter: Gradually add the room temperature unsalted butter pieces to the curd, stirring continuously until melted and fully incorporated, creating a smooth, velvety texture.
- Assemble and chill pie: Pour the cranberry curd into the cooled gingersnap crust, smoothing the top evenly. Cover and refrigerate for about 2 hours, or until the filling is firm and set.
- Garnish and serve: Before serving, decorate the pie with sugared cranberries and fresh sprigs of thyme or mint leaves for a festive touch.
- Make sugared cranberries: Roll damp fresh cranberries in granulated sugar and lay them out to dry completely before using as garnish.
Notes
- Gingersnaps can be substituted with ginger cookies if unavailable.
- You can use frozen cranberries if fresh are not in season; thaw before cooking.
- The curd must be constantly stirred while heating to avoid curdling.
- Allow the pie to chill fully for best slicing and texture.
- Store leftover pie covered in the refrigerator for up to 3 days.
