Luscious Cranberry Gingersnap Pie
Cranberry Gingersnap Pie blends tart cranberries and silky citrus curd in a buttery walnut-gingersnap crust. Topped with sugared cranberries and herbs, it’s a festive, vibrant dessert perfect for the holidays.
Calories:
Ingredients
For the crust
- 10 ounces gingersnap cookies
- 2 cups walnuts
- 5 tablespoons brown sugar
- 8 tablespoons butter melted
For the cranberry filling
- 24 ounces fresh cranberries
- 3 cups sugar divided
- 6 eggs
- 4 egg yolks
- 1 cup fresh lemon juice
- Pinch of kosher salt
- 8 tablespoons butter 1 stick, room temperature, cut into pieces
For garnish
- Sugared cranberries
- Fresh thyme sprigs or mint leaves
Instructions
- Preheat oven to 350°F. Blend gingersnaps into fine crumbs, add walnuts and sugar, then pulse in melted butter until combined.
- Press mixture into a deep 9-inch pie dish. Bake 10–15 minutes until firm and golden. Cool completely.
- Simmer cranberries, 2 cups sugar, and ½ cup water for 15 minutes until thick. Let cool slightly, then blend smooth.
- Whisk puree with remaining sugar, eggs, yolks, lemon juice, and salt. Cook over medium heat, stirring until thick, about 10 minutes.
- Strain curd through mesh sieve. Stir in butter pieces until fully melted and smooth.
- Pour curd into crust. Smooth top and refrigerate 4 hours or overnight until set.
- Garnish with sugared cranberries and herbs. Slice and serve chilled.