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Cranberry Gingersnap Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 63 reviews
  • Author: Elina
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: 10 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Cranberry Gingersnap Pie features a delightful gingersnap crumb crust filled with a smooth, tangy cranberry curd, perfect for adding a festive twist to your holiday dessert table. The pie is chilled to set and garnished with sugared cranberries and fresh herbs for an elegant finish.

Ingredients

Scale

Crust

  • 5 ounces gingersnaps
  • 1 cup walnuts or pecans
  • 3 tablespoons brown sugar
  • 4 tablespoons butter, melted

Filling

  • 12-ounce bag of fresh cranberries (can use frozen)
  • 1 1/2 cups sugar, divided
  • 3 large eggs
  • 2 egg yolks
  • Pinch of salt
  • 1/2 cup fresh lemon juice
  • 4 tablespoons (1/2 stick) unsalted butter, room temperature and cut into pieces

Garnish

  • Sugared cranberries (fresh cranberries rolled in granulated sugar)
  • Fresh thyme sprigs or mint leaves

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C) and lightly spray a 9-inch pie plate with cooking spray. In a food processor, pulse the gingersnaps until they become fine crumbs, about a heaping cup. Add the walnuts and brown sugar and process again until finely ground. Add melted butter and pulse briefly to combine. Press the crumb mixture evenly into the pie plate and lightly up the sides to form the crust. Bake for 10-12 minutes, then set aside to cool.
  2. Cook the cranberry puree: In a saucepan, combine the cranberries, 1 cup of sugar, and 1/4 cup water. Bring to a simmer over medium heat. Lower the heat and cook uncovered for about 15 minutes, stirring occasionally, until the cranberries have burst and the mixture is thickened. Allow to cool slightly, then puree the mixture until completely smooth.
  3. Make the curd: In the same saucepan, whisk together the cranberry puree, whole eggs, egg yolks, salt, lemon juice, and the remaining 1/2 cup sugar. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, around 10 minutes. Avoid boiling by removing the pan as soon as it bubbles lightly. Push the curd through a fine mesh strainer to remove seeds and pulp.
  4. Finish the curd: Let the strained curd cool for a few minutes. Gradually stir the room temperature butter pieces into the curd, one bit at a time, allowing each piece to melt and blend fully.
  5. Assemble and chill the pie: Pour the finished curd evenly into the cooled gingersnap crust. Smooth the surface and chill the pie in the refrigerator for about 2 hours, until firm.
  6. Garnish and serve: Before serving, decorate the pie with sugared cranberries and sprigs of fresh thyme or mint leaves for a festive presentation. To make sugared cranberries, roll damp cranberries in granulated sugar and let them dry.

Notes

  • You can substitute graham crackers or plain chocolate wafers for the gingersnaps in the crust.
  • For a nut-free crust, omit the walnuts and increase the amount of gingersnap crumbs accordingly.
  • Use either fresh or frozen cranberries depending on availability.
  • Ensure to stir the curd constantly while cooking to prevent curdling or burning.

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