Creamy Cranberry Pie Recipe with Gingersnap Crust
User Reviews
5
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Prep Time
1 hr
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Cook Time
40 mins
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Total Time
1 hr 40 mins
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Servings
12 servings
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Calories
379 kcal
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Course
Dessert
Creamy Cranberry Pie Recipe with Gingersnap Crust
Description
The pie begins with a crust made from gingersnap cookie crumbs mixed with butter, brown sugar, and a pinch of salt. The crust is pressed firmly into a deep pie dish and baked until crisp. For the filling, cranberries are simmered with sugar and water until they burst and thicken into a sauce resembling cranberry jam. This is then pureed thoroughly for smoothness. The puree is combined with eggs, egg yolks, lemon zest, lemon juice, and softened butter to create a rich custard-like filling that bakes into a creamy pie.
The filling's bright citrus flavor and smooth texture balance the slightly spicy, crunchy gingersnap crust. The pie is chilled for at least 10 hours to set fully before serving. Garnishing with whipped cream and sugared cranberries adds freshness and textural contrast. This pie offers a seasonal twist on traditional cranberry desserts with layers of flavor and texture.
Making the crust ahead of time and carefully blending hot liquids while allowing steam to escape are important steps for success. The amount of gingersnap crumbs needed can vary by brand, so measuring the crumbs after pulsing is recommended. The filling requires slow incorporation of butter to prevent melting or separation. This pie benefits from being made a day in advance to properly chill and enhance the flavors.
Ingredients
For the Crust
- 2 cups gingersnap cookie crumbs *see note
- 6 tablespoons butter melted, unsalted
- 3 tablespoons light brown sugar
- ¼ teaspoon salt
For the Filling
- 12 ounce Cranberry about 3 cups, fresh or frozen
- 1 ½ cups granulated sugar divided
- 3 egg large
- 2 egg large yolks
- 2 teaspoons lemon zest finely grated Meyer lemon zest or 1 teaspoon orange zest and 1 teaspoon lemon zest
- ½ cup lemon juice fresh Meyer lemon juice or ¼ cup orange juice and ¼ cup lemon juice
- ⅛ teaspoon kosher salt
- ¾ cup unsalted butter room temperature, cut into pieces, 1½ sticks
- Whipped Cream for serving, fresh
- cranberries for garnish (optional, sugared
Instructions
Make the Crust:
Make the Filling:
To Serve
Notes
- The gingersnap crust can be baked up to 1 day ahead; wrap tightly and refrigerate until needed.
- Measure 2 cups of gingersnap crumbs after pulsing about 3 cups loosely packed cookies for best consistency.
- Be cautious when blending hot cranberry mixture: use a blender that allows steam to escape and let mixture cool slightly to avoid explosions.
- Incorporate butter slowly to ensure proper emulsion; if the mixture or butter is too hot or cold, it might not combine well.
- Chill the pie overnight or at least 10 hours to let the filling fully set and flavors develop.
- A store-bought pie crust can replace the gingersnap crust for convenience but will alter the distinctive texture and flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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