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–+ servings
Cranberry Gingersnap Pie

Irresistible Cranberry Gingersnap Pie for Your Holiday Feast

A delightful dessert featuring a spiced gingersnap crust and tart cranberry filling, perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 2 hours
Total Time 2 hours 55 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust Ingredients
  • 10 oz Gingersnaps Substitute with Biscoff cookies if desired.
  • 1 cup Walnuts Can be replaced with more gingersnaps for a nut-free version.
  • 1/4 cup Brown Sugar Usually no substitutions needed unless for dietary reasons.
  • 1/2 cup Butter (melted) Use coconut oil for a vegan option.
Filling Ingredients
  • 2 cups Fresh Cranberries Frozen cranberries are a suitable substitute.
  • 1 cup Granulated Sugar Coconut sugar can be an alternative for refined sugar.
  • 3 large Eggs and Egg Yolks Flaxseed meal works as an egg replacement for a vegan option.
  • 1/4 cup Fresh Lemon Juice Swap for lime juice for a unique twist.
  • 1/4 teaspoon Kosher Salt Regular salt can replace it if needed.
  • 1/2 cup Butter (room temperature) Use vegan butter as an alternative.
Garnish Ingredients
  • 1 cup Sugared Cranberries Optional but highly recommended.
  • 1/4 cup Fresh Thyme or Mint Leaves Can be completely omitted if preferred.

Equipment

  • Food Processor
  • saucepan
  • whisk
  • Fine mesh sieve
  • 9-inch deep pie plate

Method
 

Preparation Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a food processor, pulse the gingersnaps until they resemble fine crumbs. Add the ground walnuts and brown sugar, then pour in the melted butter. Stir until combined.
  3. Press the crumb mixture into the bottom and sides of a 9-inch deep pie plate. Bake for 10-15 minutes until firm. Allow it to cool completely.
  4. In a medium saucepan, combine cranberries, 2 cups of sugar, and a splash of water. Simmer over medium heat for about 15 minutes until cranberries burst. Blend into a smooth puree.
  5. Whisk the cranberry puree, eggs, egg yolks, lemon juice, remaining sugar, and salt in a saucepan. Cook over medium heat, stirring constantly for about 10 minutes until thickened.
  6. Strain the thickened curd into a bowl to eliminate lumps. Add room temperature butter and mix until melted and incorporated.
  7. Pour the cranberry curd into the cooled crust and spread evenly. Refrigerate for about 2 hours to set.
  8. Garnish with sugared cranberries and fresh herbs before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 5IUVitamin C: 15mgCalcium: 2mgIron: 4mg

Notes

Serving suggestions include chilling slightly before serving for maximum flavor and texture.

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