4.2 from 1,344 votes
Cranberry Gingersnap Pie
My show stopping Cranberry Pie with a gingersnap crumb crust is guaranteed to bring a little va-va-voom to your holiday dessert table this year.
Prep Time
20 mins
Cook Time
20 mins
Chilling
2 hrs
Total Time
2 hrs 40 mins
Servings: 10
Calories: 39437 kcal
Course:
Dessert
Cuisine:
American
Ingredients
crust
- 5 ounces gingersnaps
- 1 cup walnuts or pecans
- 3 Tbsp brown sugar
- 4 Tbsp butter melted
filling
- 12 ounce bag of fresh cranberries you can use frozen berries too.
- 1 1/2 cups sugar, divided
- 3 large eggs
- 2 egg yolks
- pinch of salt
- 1/2 cup fresh lemon juice
- 4 Tbsp (1/2 stick) unsalted butter, at room temp and cut in pieces
garnish
- sugared cranberries
- fresh thyme sprigs or 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.
Cup of Yum
sugared cranberries
- Roll damp cranberries in granulated sugar and let dry.
Notes
- *This recipe is slightly adapted from bon appétit
- Use graham crackers or plain chocolate wafters in place of the gingersnaps for the crust.
- Leave out the walnuts for a nut free crust, just add more crumbs to compensate.
Nutrition Information
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
(5%)
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%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 39437
% 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.