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–+ servings
Cranberry Gingersnap Pie

Delightful Cranberry Gingersnap Pie: A Festive Treat to Savor

The delightful Cranberry Gingersnap Pie combines sweet and tangy flavors, perfect for holiday dessert tables.
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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: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Gingersnaps Substitution: Use gluten-free gingersnap cookies for a gluten-free version.
  • 1 cup Walnuts Can replace with more gingersnaps for nut-free versions.
  • 1/4 cup Brown Sugar No significant substitute, but coconut sugar may work as a lower glycemic option.
  • 1/2 cup Butter Melted butter is needed for mixing.
For the Filling
  • 12 oz Fresh Cranberries Can use frozen cranberries if fresh are unavailable.
  • 2 cups Sugar Substitution: Coconut sugar or other alternatives may work.
  • 3 Eggs Use large eggs for best results.
  • 2 Egg Yolks Do not skip, as they help firm up the filling.
  • 1/4 cup Fresh Lemon Juice Substitution: Lime juice can be used for a different twist.
  • 1 pinch Kosher Salt Use sparingly, as it is just a pinch.
  • 1/2 cup Room Temperature Butter Ensure it is at room temp for easy incorporation.

Equipment

  • Food processor
  • medium saucepan
  • mixing bowl
  • 9-inch pie plate
  • Blender or Food Processor

Method
 

Step‑by‑Step Instructions for Cranberry Gingersnap Pie
  1. Preheat your oven to 350°F (175°C).
  2. In a food processor, combine gingersnaps and walnuts, processing until finely ground. Transfer to a mixing bowl and mix in the brown sugar and melted butter. Press this mixture into a 9-inch pie plate. Bake for 10-15 minutes until firm.
  3. In a medium saucepan, combine fresh cranberries, 2 cups of sugar, and ½ cup of water. Simmer on medium heat for about 15 minutes until cranberries burst. Puree in a blender until smooth.
  4. Whisk together the cranberry puree with eggs, egg yolks, kosher salt, fresh lemon juice, and 1 cup of sugar until well combined. Cook over medium heat for about 10 minutes, stirring constantly.
  5. Strain the mixture through a fine mesh sieve. Gradually mix in the room temperature butter until melted and fully combined.
  6. Pour the filling into the cooled gingersnap crust and chill in the refrigerator for about 2 hours or until firm.
  7. Garnish with sugared cranberries and fresh thyme or mint before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 95mgSodium: 90mgPotassium: 180mgFiber: 2gSugar: 30gVitamin A: 300IUVitamin C: 10mgCalcium: 25mgIron: 1mg

Notes

Chill thoroughly for best slicing results. Use garnishes just before serving to keep them fresh.

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