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Cranberry Gingersnap Pie

Cranberry Gingersnap Pie: A Festive Holiday Delight

Cranberry Gingersnap Pie is a vibrant holiday dessert featuring gingersnap and walnut crust with sweet-tart cranberry filling.
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Prep Time 30 minutes
Cook Time 45 minutes
Chilling Time 2 hours
Total Time 3 hours 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups gingersnaps Provides a spicy base for the crust; substitute with other spiced cookies if necessary.
  • 1 cup walnuts Adds texture and richness to the crust; use pecans or omit for nut-free.
  • 1/4 cup brown sugar Enhances sweetness; can substitute with coconut sugar.
  • 1/2 cup butter Binds the crust together; coconut oil can be used for a dairy-free alternative.
For the Filling
  • 12 oz fresh cranberries Key flavoring; frozen cranberries can be used.
  • 2 cups sugar Sweetens the filling; adjust based on tartness.
  • 3 eggs Provides structure; consider flax eggs for a vegan option.
  • 2 tbsp fresh lemon juice Balances sweetness; lime juice can be used.
  • 1/4 tsp kosher salt Elevates flavor.
  • 1/4 cup room temperature butter Blends into the curd for smoothness.
For Garnish
  • 1 cup sugared cranberries For garnish, adds a festive touch.
  • fresh thyme sprigs or mint leaves Optional garnish for elegant presentation.

Equipment

  • food processor
  • saucepan
  • pie plate
  • mesh sieve

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a food processor, pulse the gingersnaps into fine crumbs. Mix in ground walnuts, brown sugar, and melted butter until well combined.
  3. Transfer the mixture to a deep 9-inch pie plate and firmly press it against the bottom and sides to form a crust.
  4. Bake the crust in the preheated oven for 10-15 minutes until firm and slightly darkened.
  5. In a saucepan over medium heat, combine fresh cranberries with 2 cups of sugar and enough water to cover. Simmer until thickened, about 10-15 minutes, and blend until smooth.
  6. Whisk together the cranberry puree, eggs, remaining sugar, kosher salt, and lemon juice in a medium saucepan. Cook over medium heat, stirring constantly for about 10 minutes until thickened.
  7. Strain the curd through a mesh sieve, then stir in the room temperature butter until melted and incorporated.
  8. Pour the warm cranberry curd into the cooled gingersnap crust and spread evenly. Chill in the refrigerator for about 2 hours.
  9. Garnish the pie with sugared cranberries and sprigs of thyme or mint before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

Ensure you stir the filling continuously while cooking to avoid curdling. Properly chill the pie in the refrigerator for at least 2 hours for a clean slice and firm filling.

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