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Cranberry Gingersnap Pie Recipe

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★★★★★

4.6 from 57 reviews

This Cranberry Gingersnap Pie offers a delightful blend of tart cranberry curd atop a crunchy gingersnap and walnut crust. With a silky, lemony custard filling perfectly balanced by the spicy crust, this pie is a festive treat ideal for holiday gatherings or any special occasion.

Ingredients

Scale

Crust

  • 10 ounces gingersnaps (about 2 cups finely ground)
  • 2 cups walnuts
  • 5 tablespoons brown sugar
  • 8 tablespoons butter, melted

Filling

  • 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

Garnish

  • Sugared cranberries
  • Fresh thyme sprigs or mint leaves

Instructions

  1. Preheat oven: Set your oven to 350°F (175°C) to prepare for baking the crust.
  2. Make crust: Place gingersnap cookies in a food processor and grind finely until you get about 2 cups of crumbs. Add walnuts and brown sugar, pulsing to combine. Add melted butter and pulse briefly until mixture is well combined.
  3. Form and bake crust: Press the crust mixture into a deep 9-inch pie plate, making sure to go up the sides evenly. Bake for 10 to 15 minutes until firm and slightly darkened. Allow crust to cool completely; it can be baked one day ahead and stored wrapped at room temperature.
  4. Cook cranberries: In a large saucepan over medium heat, add fresh cranberries, 2 cups sugar, and ½ cup water. Bring to simmer, then lower heat and let cranberries cook uncovered for about 15 minutes until they burst and the mixture is thick with most liquid evaporated. Let cool slightly.
  5. Puree cranberry mixture: Transfer the cooked cranberries to a blender and puree until smooth.
  6. Make cranberry curd: In a saucepan, whisk together cranberry puree, eggs, egg yolks, kosher salt, lemon juice, and 1 cup sugar. Place over medium heat and cook, stirring constantly, for approximately 10 minutes until the mixture thickens and coats the back of a spoon. Be attentive and stir continuously to prevent curdling.
  7. Strain curd: Push the hot cranberry curd through a fine mesh strainer using the back of a spoon to remove any solids for a silky texture.
  8. Add butter to curd: Stir in room temperature butter pieces bit by bit into the warm strained curd until fully melted and incorporated.
  9. Assemble and chill: Pour the smooth cranberry curd into the cooled gingersnap crust and smooth the top evenly. Chill the pie in the refrigerator until firm, about 2 hours.
  10. Decorate: Garnish with sugared cranberries and fresh thyme sprigs or mint leaves before serving for a festive touch.

Notes

  • The crust can be baked up to one day in advance and stored wrapped tightly at room temperature.
  • Constant stirring during curd cooking is essential to avoid scrambling the eggs.
  • Use fresh cranberries for best flavor, but frozen can be substituted if thawed before cooking.
  • For extra flavor, you can toast the walnuts lightly before adding to the crust mixture.
  • Sugared cranberries can be made by coating fresh cranberries in simple syrup then rolling them in sugar and drying.

Keywords: Cranberry pie, Gingersnap crust, Holiday dessert, Cranberry curd pie, Festive pie

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