Introduction

This Cranberry Gingersnap Pie is a festive and flavorful dessert perfect for the holiday season or any special occasion. With a crunchy spiced crust and a tangy, smooth cranberry curd filling, it’s sure to impress your guests and satisfy your sweet tooth.

A slice of pie rests on a white plate atop a white marbled surface. The pie has two visible layers: a thick, crumbly dark brown crust forming the base and edges, and a bright pink, smooth and creamy filling on top. Three sugared cranberries with a frosted texture sit on the center of the pie slice, lightly sprinkled with small bits of green zest providing a fresh contrast. A shiny silver fork lies in front of the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 ounces gingersnaps
2 cups walnuts
5 tablespoons brown sugar
8 tablespoons butter (melted)
24 ounces fresh cranberries
3 cups sugar (divided)
6 eggs
4 egg yolks
1 cup fresh lemon juice
Pinch kosher salt
8 tablespoons butter (1 stick, room temperature, cut into pieces)
Sugar cranberries (for decoration)
Fresh thyme sprigs or mint leaves (for decoration)

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: Place the gingersnap cookies in a food processor and process until finely ground, about 2 cups. Add the walnuts and brown sugar, then pulse to combine. Add the melted butter and pulse briefly until the mixture is evenly moistened.
Step 3: Press the crust mixture firmly into a deep 9-inch pie plate, making sure to press it up the sides. Bake for 10–15 minutes until firm and slightly darkened. Allow to cool. Note: The crust can be baked one day ahead and stored tightly wrapped at room temperature.
Step 4: In a large saucepan over medium heat, combine the fresh cranberries, 2 cups of sugar, and ½ cup water. Bring to a simmer and cook uncovered for about 15 minutes, until the cranberries burst and the mixture thickens. Let cool slightly, then puree the mixture in a blender until smooth.
Step 5: Whisk together the cranberry puree, eggs, egg yolks, kosher salt, lemon juice, and 1 cup sugar in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10 minutes. Be sure to stay attentive and stir continuously.
Step 6: Strain the curd through a fine mesh sieve, using the back of a spoon to push it through completely.
Step 7: Gradually add the room temperature butter pieces into the strained curd while stirring to melt it smoothly.
Step 8: Pour the finished curd into the cooled pie crust and smooth the top evenly. Chill the pie in the refrigerator for about 2 hours until firm.
Step 9: Decorate the pie with sugared cranberries and fresh thyme or mint leaves before serving.

Tips & Variations

For an extra crunch, toast the walnuts before adding them to the crust mixture.
Substitute pecans or almonds for walnuts if preferred.
Use frozen cranberries if fresh ones are not available—just adjust the simmering time accordingly.
For a boozy twist, add a splash of orange liqueur to the cranberry curd as it cooks.

Storage

Store the pie covered in the refrigerator for up to 3 days. The crust may soften slightly but will remain delicious. Reheat individual slices briefly in a warm oven if desired, but it is best enjoyed chilled.

How to Serve

A round tart with a crumbly brown crust forming the base, filled with a smooth, bright pink layer that looks creamy and glossy. On top, there are many small round berries covered partly in frosty white sugar, arranged loosely across the surface. The tart is placed on a white cloth on a dark wooden table, with a few berries scattered around, and there are soft pink flowers in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie crust in advance?

Yes, the gingersnap crust can be baked up to one day ahead and stored wrapped tightly at room temperature until ready to use.

How do I make sugared cranberries for decoration?

Toss fresh cranberries with a little sugar and let them dry on a wire rack or parchment paper until the sugar crystallizes. This creates a beautiful, sparkling garnish perfect for pie decoration.