Print

Cranberry Gingersnap Pie Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 7 reviews

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.

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

  1. Preheat and prepare pie plate: Preheat the oven to 350°F. Lightly spray a 9-inch pie plate with cooking spray to prevent sticking.
  2. 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.
  3. 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.
  4. 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.
  5. Puree cranberries: Transfer the cooled cranberry mixture to a blender or food processor and puree until completely smooth.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Garnish and serve: Before serving, decorate the pie with sugared cranberries and fresh sprigs of thyme or mint leaves for a festive touch.
  11. 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.

Find it online: https://bitezly.com/cranberry-gingersnap-pie-recipe/