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Cranberry Gingersnap Pie

Cranberry Gingersnap Pie: A Festive Sweet and Tart Delight

Cranberry Gingersnap Pie is a delightful blend of tart cranberries and a spicy gingersnap crust, perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 50 minutes
Chilling Time 2 hours
Total Time 3 hours 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups gingersnaps Base of the crust; feel free to use any spiced cookie for a tasty flavor substitution.
  • 1/2 cup walnuts Adds rich texture; swap in more gingersnaps for a nut-free crust option.
  • 1/4 cup brown sugar Sweetens the crust beautifully; regular sugar works well as an alternative.
  • 1/2 cup butter Helps bind the crust ingredients; unsalted butter is recommended for better flavor.
For the Filling
  • 4 cups fresh cranberries The star of the filling that brings the essential tartness; frozen cranberries can be used in a pinch.
  • 2 cups sugar Balances the tartness of the cranberries; coconut sugar is a fun alternative you can experiment with.
  • 3 eggs Impart richness and help set the curd for a smooth texture.
  • 2 tablespoons fresh lemon juice Enhances the overall flavor balance; lime juice is a great substitute for a different twist.
  • 1 teaspoon kosher salt Boosts the flavors; can be omitted if desired.
  • 2 tablespoons additional butter Stir in at the end for a luxuriously creamy filling texture.
For Garnish
  • 1 cup sugared cranberries Optional decorative topping for that extra festive touch.
  • thyme or mint Optional decorative herbs for garnish.

Equipment

  • Food Processor
  • medium saucepan
  • pie plate
  • immersion blender

Method
 

Step‑by‑Step Instructions for Cranberry Gingersnap Pie
  1. Preheat your oven to 350°F (175°C).
  2. In a food processor, combine gingersnaps and walnuts, pulsing until fine. Mix in brown sugar and melted butter until wet sand texture.
  3. Transfer the mixture into a deep 9-inch pie plate and press evenly across the bottom and sides. Bake for 10-15 minutes until set.
  4. In a saucepan, combine fresh cranberries, 2 cups of sugar, and water to cover. Simmer for about 15 minutes until cranberries burst.
  5. Puree the cranberry mixture until smooth. Whisk in eggs, yolks, salt, lemon juice, and remaining sugar. Cook on medium heat for about 10 minutes, stirring constantly.
  6. Strain the curd through a fine-mesh sieve for a silky texture. Stir in pieces of additional butter until melted.
  7. Pour the cranberry curd into the cooled gingersnap crust and smooth the top. Refrigerate for about 2 hours to set.
  8. Top with sugared cranberries and fresh herbs before serving. Slice and serve chilled.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 24gVitamin A: 4IUVitamin C: 10mgCalcium: 2mgIron: 4mg

Notes

Stir continuously while cooking the curd to prevent curdling. Always strain the curd for a smooth texture. Chill for clean slices. Use a deep pie plate to accommodate the filling. Replace walnuts with more gingersnaps for nut-free options.

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