I recently attended a Holiday potluck and my buddy Bill brought his wife Nancy’s Cranberry Gingersnap Pie. What? When I was done eating the ham, chicken, chili that the other attendees had brought, it was time for some dessert!
While I’ve made and enjoyed recipes with cranberries, I was a little apprehensive about this Cranberry Gingersnap Pie.
Bill assured me that it was fabulous and that everyone loves it. Looking at how everyone devoured this pie during our potluck, I just had to try a piece of this interesting colorful pie.
My Latest YouTube Videos
Guess what? He was right. This pie is tart but is offset by a little sweetness. I didn’t think I would totally dig this pie but I did! For another odd pie, you need to check out my French Canadian Sugar Pie. My absolute favorite!
Using the Right Equipment makes a BIG Difference.
Check out our favorite gadgets!
Shop My Must-Have Gadgets →Gather your Ingredients
You will need the following ingredients to make this Cranberry Gingersnap Pie recipe (see recipe card for quantities): Gingersnaps, Walnuts, Light Brown Sugar, Unsalted Butter, Fresh Cranberries, White Sugar, Eggs, Salt, Lemon Juice, Cranberries and Fresh Mint Leaves.
How to Make Nancy’s Cranberry Gingersnap Pie
- Set oven to 350°F
- Put the gingersnaps in a food processor and process until they are fine crumbs. (this should be a heaping cup) Add the walnuts, and sugar and process again until everything is finely ground. Add the butter and process briefly to combine.
- Pat the crust into a 9-inch pie plate, and up the sides. Bake for 10-12 minutes. Set aside to cool.
- Put the cranberries, 1 cup of the sugar, and 1/4 cup water to a simmer in a saucepan. Lower the heat and simmer the cranberries, uncovered, for about 15 minutes until they’ve popped and the mixture is quite thick. Let cool slightly and then puree until completely smooth.
- Whisk the puree, the eggs, yolks, salt, lemon juice, and 1/2 cup sugar together in a saucepan and set over medium heat. Cook, stirring constantly until the mixture thickens and coats the back of a spoon, this will take about 10 minutes or so. Stay by the pan the whole time and stir!
- Push the curd through a mesh strainer, using the back of a spoon to get it all through.
- Let the curd cool for a few minutes and then drop the room-temperature butter in, bit by bit, while you stir to melt it.
- Pour the curd into the pie crust and smooth out evenly. Chill the pie until it is firm, about 2 hours or so.
- Decorate with sugared cranberries if you like.
Nancy’s Cranberry Gingersnap Pie
↑ Click stars to rate
Ingredients
Crust
- 5 oz Ginger Snaps Cookies
- 1 Cup Walnuts
- 3 Tbsp Light Brown Sugar
- 4 Tbsp Unsalted Butter, Melted
Filling
- 12 oz Fresh Cranberries
- 1 ½ Cups White Sugar
- 3 Large Eggs
- 2 Egg Yolk
- ⅛ Tsp Salt
- ½ Cup Fresh Lemon Juice
- 4 Tbsp Unsalted Butter, Room Temperature and Cubed
Garnish
- Sugared Cranberries
- Fresh Mint Leaves
Instructions
- Set oven to 350°F
- Put the gingersnaps in a food processor and process until they are fine crumbs. (this should be a heaping cup) Add the walnuts, and sugar and process again until everything is finely ground. Add the butter and process briefly to combine.
- Pat the crust into a 9 inch pie plate, and up the sides. Bake for 10-12 minutes. Set aside to cool.
- Put the cranberries, 1 cup of the sugar, and 1/4 cup water to a simmer in a saucepan. Lower the heat and simmer the cranberries, uncovered, for about 15 minutes until they’ve popped and the mixture is quite thick. Let cool slightly and then puree until completely smooth.
- Whisk the puree, the eggs, yolks, salt, lemon juice and 1/2 cup sugar together in a saucepan and set over medium heat. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon, this will take about 10 minutes or so. Stay by the pan the whole time and stir!
- Push the curd through a mesh strainer, using the back of a spoon to get it all through.
- Let the curd cool for a few minutes and then drop the room temperature butter in, bit by bit, while you stir to melt it.
- Pour the curd into the pie crust and smooth out evenly. Chill the pie until it is firm, about 2 hours or so.
- Decorate with sugared cranberries if you like.
Notes
This is actually a really great pie. It looked a little odd in color at first but it’s really good. A slight tartness paired with a sweet graham cracker crust.