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Cranberry Gingersnap Pie Recipe

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4.6 from 146 reviews

This Cranberry Gingersnap Pie combines a crunchy, spiced gingersnap and walnut crust with a luscious, tangy cranberry curd filling. The pie features a perfectly balanced sweetness with fresh lemon juice and a silky texture from the butter-enriched curd. Garnished with sugared cranberries and fresh thyme or mint, it’s a festive and elegant dessert perfect for holiday gatherings or cozy fall dinners.

Ingredients

Crust

  • 10 ounces gingersnaps
  • 2 cups walnuts
  • 5 tablespoons brown sugar
  • 8 tablespoons butter, melted

Cranberry 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

  • Sugar cranberries
  • Fresh thyme sprigs or mint leaves

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie crust.
  2. Prepare Crust Mixture: Place the gingersnap cookies in a food processor and process until finely ground, yielding about 2 cups. Add walnuts and brown sugar; pulse to combine evenly. Add melted butter and pulse briefly until the mixture is fully incorporated.
  3. Form and Bake Crust: Press the crust mixture firmly and evenly into a deep 9-inch pie plate, extending the crust up the sides. Bake for 10-15 minutes until the crust is firm and slightly darkened. Remove from oven and set aside to cool. The crust can be baked a day ahead and stored tightly wrapped at room temperature.
  4. Cook Cranberries: In a large saucepan over medium heat, combine fresh cranberries, 2 cups of sugar, and ½ cup water. Bring to a simmer, then reduce the heat and simmer uncovered for about 15 minutes, until the cranberries burst and the mixture thickens considerably. Allow to cool slightly.
  5. Puree Cranberry Mixture: Transfer the cranberry mixture to a blender and puree until completely smooth.
  6. Make Cranberry Curd: In a saucepan, whisk together the cranberry puree, eggs, egg yolks, salt, lemon juice, and 1 cup sugar. Cook over medium heat, stirring constantly, for approximately 10 minutes, or until the mixture thickens and coats the back of a spoon. Be vigilant and stir continuously to prevent curdling.
  7. Strain Curd: Pass the cooked curd through a fine mesh strainer, using the back of a spoon to push it through completely for a silky texture.
  8. Add Butter: Gradually add the room temperature butter pieces into the warm strained curd, stirring constantly until fully incorporated and smooth.
  9. Assemble Pie: Pour the finished cranberry curd into the cooled pie crust, smoothing the top evenly.
  10. Chill Pie: Refrigerate the pie for about 2 hours or until firm and set.
  11. Garnish and Serve: Decorate the chilled pie with sugared cranberries and fresh thyme sprigs or mint leaves for an elegant finishing touch.

Notes

  • The crust can be baked a day ahead and stored tightly wrapped at room temperature to save time on the day of serving.
  • Use fresh cranberries for optimal flavor and bursting texture; frozen cranberries may alter the filling consistency.
  • Be sure to stir the cranberry curd constantly during cooking to prevent curdling and ensure a silky smooth texture.
  • For a nut-free crust, walnuts can be omitted or replaced with additional gingersnaps.
  • Chilling the pie thoroughly is essential to allow the curd to set properly for clean slices.

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