Creamy Cranberry Pie Recipe with Gingersnap Crust
User Reviews
5.0
60 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
mins
-
Total Time
1 hr 40 mins
-
Servings
12 servings
-
Calories
379 kcal
-
Course
Dessert
Creamy Cranberry Pie Recipe with Gingersnap Crust
Report
This Creamy Cranberry Pie with Gingersnap Crust is a gorgeous, show-stopping holiday dessert that tastes as good as it looks!Adapted from Bon Appetit.Please read the recipe in full before starting.
Share:
Ingredients
For the Crust
- 2 cups gingersnap cookie crumbs *see note
- 6 tablespoons unsalted butter melted
- 3 tablespoons light brown sugar
- ¼ teaspoon salt
For the Filling
- 12 ounce (1 package) fresh or frozen cranberries about 3 cups
- 1 ½ cups granulated sugar divided
- 3 large eggs
- 2 large egg yolks
- 2 teaspoons finely grated Meyer lemon zest OR 1 teaspoon orange zest and 1 teaspoon lemon zest
- ½ cup fresh Meyer lemon juice OR ¼ cup orange juice and ¼ cup lemon juice
- ⅛ teaspoon kosher salt
- ¾ cup (1½ sticks) unsalted butter room temperature, cut into pieces
- fresh whipped cream for serving
- sugared cranberries for garnish (optional)
Instructions
Make the Crust:
Make the Filling:
To Serve
Notes
- Crust can be baked up to 1 day ahead. Wrap tightly and refrigerate until needed.
- The amount of gingersnap cookies needed for the crumbs will vary by brand. Blitz up about 3 cups of loosely packed cookies in the food processor, then measure out 2 cups for the crust.
- You can use a store-bought pie dough or crust in place of the homemade Gingersnap Crust to make it easier.
- Make sure the cranberries get nice and thick when they cook down with the sugar. The mixture should resemble cranberry sauce or jam and be thick, not liquidy.
- Always use caution when blending hot liquids. Do not use a bullet-style blender or any blender that does not allow steam to escape or the pressure will cause it to explode upon releasing. Let the mixture cool down, make sure there is room for steam to escape and cover the processor with a towel to be extra careful.
- Really take your time and make sure the cranberry curd properly thickens. Keep stirring and scraping until it resembles pudding.
- Be sure to incorporate the butter slowly, one piece at a time. If your butter starts to melt, the mixture is too hot. If the butter won't incorporate, then either the mixture or your butter is too cold.
- Make sure you give this pie a MINIMUM of 10 hours in the refrigerator to chill, but it may need more. I highly recommend making it at least one day in advance.
Nutrition Information
Show Details
Calories
379kcal
(19%)
Carbohydrates
47g
(16%)
Protein
3g
(6%)
Fat
21g
(32%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
119mg
(40%)
Sodium
198mg
(8%)
Potassium
127mg
(4%)
Fiber
2g
(8%)
Sugar
33g
(66%)
Vitamin A
650IU
(13%)
Vitamin C
8mg
(9%)
Calcium
36mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 47g | 16% |
| Protein | 3g | 6% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 119mg | 40% |
| Sodium | 198mg | 8% |
| Potassium | 127mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 33g | 66% |
| Vitamin A | 650IU | 13% |
| Vitamin C | 8mg | 9% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
60 reviews
Excellent
Other Recipes
You'll Also Love
