Cranberry Gingersnap Pie
Cranberry Gingersnap Pie is a festive dessert that combines the spicy crunch of gingersnap crust with a luscious cranberry curd, offering a delightful balance of sweet and tart flavors. Perfect for holiday gatherings or special occasions, this vibrant pie is sure to impress your guests and leave them wanting more. With its stunning presentation and easy preparation, it’s an ideal choice for both novice and experienced bakers alike.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 10 ounces gingersnaps
- 2 cups walnuts
- 5 tablespoons brown sugar
- 8 tablespoons butter (melted)
- 24 ounces fresh cranberries
- 3 cups sugar (divided)
- 6 eggs
- 4 egg yolks
- 1 cup fresh lemon juice
- pinch kosher salt
- 8 tablespoons butter (1 stick, room temperature cut into pieces)
- sugar cranberries
- fresh thyme sprigs or mint leaves
Instructions
- Preheat the oven to 350°F (175°C).
- In a food processor, grind gingersnaps until fine, then combine with walnuts and brown sugar. Add melted butter and mix well.
- Press the mixture into a deep 9-inch pie plate and bake for 10–15 minutes until firm. Let cool.
- In a saucepan, combine cranberries, 2 cups sugar, and water; simmer until cranberries burst. Cool slightly before pureeing.
- Whisk together cranberry puree, eggs, egg yolks, salt, lemon juice, and remaining sugar in a saucepan. Cook while stirring until thickened.
- Strain the mixture through a mesh strainer, then stir in room temperature butter until smooth.
- Pour the curd into the cooled crust and chill before serving.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 300
- Sugar: 28g
- Sodium: 85mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Find it online: https://easywithella.com/cranberry-gingersnap-pie/