Cranberry Gingersnap Pie Recipe

Introduction

This Cranberry Gingersnap Pie combines the warm spice of gingersnap cookies with the bright tartness of fresh cranberries to create a unique and festive dessert. Perfect for holiday gatherings or any special occasion, this pie offers a luscious, smooth curd nestled in a crisp, nutty crust.

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 of 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

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Place the gingersnaps in a food processor and pulse until finely ground to yield about 2 cups. Add the walnuts and brown sugar and pulse to combine. Add the melted butter and pulse briefly until the mixture comes together.
3. Step 3: Press the crust mixture firmly into the bottom and up the sides of a deep 9-inch pie plate. Bake for 10-15 minutes until firm and slightly darkened. Let cool completely. (The crust can be baked a day ahead and stored tightly wrapped at room temperature.)
4. Step 4: In a large saucepan, combine the cranberries, 2 cups of sugar, and ½ cup of water. Bring to a simmer over medium heat, then reduce heat and simmer uncovered for about 15 minutes until the cranberries burst and the mixture thickens. Let cool slightly, then puree until smooth.
5. Step 5: In another saucepan, whisk together the cranberry puree, eggs, egg yolks, salt, lemon juice, and 1 cup sugar. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10 minutes. Be sure to stir continuously to prevent curdling.
6. Step 6: Strain the curd through a fine mesh sieve, pressing with the back of a spoon to remove any solids.
7. Step 7: Gradually add the room temperature butter pieces to the strained curd, stirring until fully incorporated and smooth.
8. Step 8: Pour the curd into the cooled pie crust and smooth the surface evenly. Chill the pie in the refrigerator for about 2 hours until firm.
9. Step 9: Decorate the pie with sugared cranberries and fresh thyme sprigs or mint leaves before serving.

Tips & Variations

• For a crunchier crust, use toasted walnuts for extra depth of flavor.
• If fresh cranberries aren’t available, frozen can be used—just thaw before cooking.
• For a more intense lemon flavor, add a teaspoon of lemon zest to the curd mixture.
• Sugared cranberries are easy to make by tossing fresh cranberries with sugar and letting them dry on parchment paper.

Storage

Store the pie covered in the refrigerator for up to 3 days. The crust may soften slightly but will still taste delicious. Reheat individual slices gently in a warm oven if you prefer it slightly warmed, but this pie is best served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust in advance?

Yes, you can bake the crust up to a day ahead. Store it tightly wrapped at room temperature until ready to use.

What can I substitute for walnuts?

You can use pecans or almonds instead to suit your taste or dietary needs. Toasting the nuts first will enhance their flavor.

Cranberry Gingersnap Pie Recipe

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This Cranberry Gingersnap Pie combines a crunchy gingersnap and walnut crust with a luscious, tangy cranberry curd filling. Sweetened with sugar and balanced by fresh lemon juice, this festive dessert is perfect for holiday gatherings or any special occasion. The pie is chilled to firm up the smooth, creamy filling and topped with sugared cranberries and fresh thyme or mint for an elegant presentation.

• Author: Clara
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 3 hours
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

For Garnish

• Sugared cranberries
• Fresh thyme sprigs or mint leaves

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie crust.
2. Prepare the crust: Place the gingersnap cookies in a food processor and process until finely ground, approximately 2 cups. Add the walnuts and brown sugar, pulsing briefly to combine. Add the melted butter and pulse again until the mixture is evenly moistened.
3. Form and bake the crust: Press the crust mixture firmly and evenly into a deep 9-inch pie plate, pushing it up the sides. Bake for 10-15 minutes until the crust is firm and slightly darkened. Remove from oven and set aside to cool completely. The crust can be prepared one day ahead and stored tightly wrapped at room temperature.
4. Cook the cranberry mixture: In a large saucepan over medium heat, combine the fresh cranberries, 2 cups of sugar, and ½ cup water. Bring to a simmer, then reduce heat and allow to simmer uncovered for about 15 minutes until the cranberries have burst and the mixture thickens with most liquid evaporated. Let the mixture cool slightly.
5. Puree the cranberry mixture: Transfer the cooled cranberry mixture to a blender and puree until completely smooth. Set aside.
6. Make the cranberry curd: In a saucepan, whisk together the cranberry puree, 6 eggs, 4 egg yolks, pinch of kosher salt, 1 cup sugar, and fresh lemon juice. Cook over medium heat, stirring constantly, for about 10 minutes until the mixture thickens and coats the back of a spoon. Be sure to stay by the pan the entire time and stir to prevent curdling.
7. Strain the curd: Push the cooked curd through a fine mesh strainer using the back of a spoon to remove any lumps, ensuring a smooth texture.
8. Add butter to finish the curd: While stirring, gradually add the room temperature butter pieces bit by bit into the warm strained curd to melt completely and enrich the filling.
9. Assemble and chill: Pour the finished cranberry curd filling evenly into the cooled pie crust. Smooth the top and refrigerate the pie for about 2 hours, or until firm.
10. Garnish and serve: Decorate the chilled pie with sugared cranberries and fresh thyme sprigs or mint leaves for a festive touch before serving.

Notes

• The crust can be prepared and baked up to one day ahead and stored tightly wrapped at room temperature.
• Constant stirring is essential during cooking the curd to avoid curdling and ensure a smooth texture.
• Allow the pie to chill fully for the best texture and slice cleanly.
• Sugared cranberries can be made by coating fresh cranberries in sugar and allowing them to dry before garnishing.

Keywords: cranberry pie, gingersnap crust, holiday dessert, cranberry curd, walnut crust, festive pie, autumn dessert