Cranberry Gingersnap Pie
User Reviews
4.2
Cranberry Gingersnap Pie
Description
This pie begins with a crust made by processing gingersnaps, walnuts, and brown sugar, combined with melted butter and baked until set. The crust provides a spicy, nutty base with a crunchy texture.
The filling consists of fresh or frozen cranberries simmered with sugar and water until softened and thick, then pureed smooth. This puree is combined with eggs, additional sugar, lemon juice, salt, and butter, and cooked gently until it thickens into a custard-like consistency.
The custard filling is poured into the pre-baked crust and the pie is baked again until fully set. The blend of tart cranberries, sweet sugar, and lemon juice creates a lively profile balanced by the butter's richness. Sugared cranberries and fresh thyme or mint sprigs add a decorative and flavorful finishing touch, highlighting the pie’s festive character.
This recipe allows substitutions for the crust such as graham crackers or chocolate wafers and can omit nuts for allergy needs by adjusting the crumb amount. The pie is suitable as a dessert that combines crisp texture with smooth, zesty filling.
Ingredients
crust
- 5 ounces gingersnaps
- 1 cup walnuts or pecans
- 3 Tbsp brown sugar
- 4 Tbsp butter melted
filling
- 12 ounce cranberries you can use frozen berries too, fresh, bag of
- 1 1/2 cups sugar divided
- 3 egg large
- 2 egg yolk
- pinch salt
- 1/2 cup lemon juice fresh
- 4 Tbsp butter unsalted, half stick, at room temperature, cut in pieces
garnish
- cranberries sugared
- thyme fresh sprigs or fresh mint leaves
Instructions
- Preheat oven to 350F. Lightly spray a 9 inch pie plate with cooking spray.
- Put the gingersnaps in a food processor and process until they are fine crumbs. (this should be a heaping cup) Add the walnuts, and sugar and process again until everything is finely ground. Add the butter and process briefly to combine.
- Pat the crust into your pie plate, and up the sides. Bake for 10-12 minutes. Set aside to cool.
- Put the cranberries, 1 cup of the sugar, and 1/4 cup water to a simmer in a saucepan. Lower the heat and simmer the cranberries, uncovered, for about 15 minutes until they've popped and the mixture is quite thick. Let cool slightly and then puree until completely smooth.
- Whisk the puree, the eggs, yolks, salt, lemon juice and 1/2 cup sugar together in a saucepan and set over medium heat. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon, this will take about 10 minutes or so. Stay by the pan the whole time and stir! Note: let the mixture just come up to a bubble, and then remove from heat.
- Push the curd through a mesh strainer, using the back of a spoon to get it all through.
- Let the curd cool for a few minutes and then drop the room temperature butter in, bit by bit, while you stir to melt it.
- Pour the curd into the pie crust and smooth out evenly. Chill the pie until it is firm, about 2 hours or so.
- Decorate with sugared cranberries and sprigs of thyme or mint leaves if you like.
sugared cranberries
- Roll damp cranberries in granulated sugar and let dry.
Notes
- You may substitute the gingersnap crust with graham crackers or plain chocolate wafers if preferred.
- For a nut-free crust, omit walnuts and increase the cookie crumbs to compensate.
- The cranberries can be fresh or frozen; both work well for the filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 39437 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 394.37kcal | 20% |
| Carbohydrates | 51.25g | 17% |
| Protein | 5.08g | 10% |
| Fat | 20.39g | 31% |
| Saturated Fat | 7.58g | 38% |
| Cholesterol | 112.24mg | 37% |
| Sodium | 134.43mg | 6% |
| Potassium | 169.05mg | 4% |
| Fiber | 2.7g | 11% |
| Sugar | 38.32g | 77% |
| Vitamin A | 423.49IU | 8% |
| Vitamin C | 9.4mg | 10% |
| Calcium | 42.82mg | 4% |
| Iron | 1.69mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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