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Cranberry Gingersnap Pie Recipe

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★★★★★

4.6 from 68 reviews

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.

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

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

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