I recently attended a Holiday potluck and my buddy Bill brought his wife’s Cranberry Gingersnap Pie. What? When I was done eating the ham, chicken, chili that others brought, it was time for some dessert!
While I’ve made and enjoyed recipes with cranberries, I was just a little apprehensive about this Cranberry Gingersnap Pie. Bill assured me that it was fabulous and that everyone just loves it. Looking at how everyone devoured the pies at our potluck, I just had to try a piece of this interesting pie.
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!
Nancy's Cranberry Gingersnap Pie
Print Pin RatePrep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 8
Ingredients
Crust
- 5 oz Gingersnaps
- 1 Cup Walnuts
- 3 Tbsp Light Brown Sugar
- 4 Tbsp Unsalted Butter, Melted
Filling
- 12 oz Fresh Cranberries
- 1 1/2 Cups White Sugar
- 3 Large Egg(s)
- 2 Egg Yolks
- 1/8 Tsp Salt
- 1/2 Cup Lemon Juice
- 4 Tbsp Unsalted Butter, Room Temperature and Cubed
Garnish
- Sugared Cranberries
- Fresh Mint Leaves
How to make this Recipe
- 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.
Nutrition
Calories: 494kcal | Carbohydrates: 64g | Protein: 6g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 140mg | Sodium: 205mg | Potassium: 211mg | Fiber: 3g | Sugar: 47g | Vitamin A: 10.7% | Vitamin C: 14.2% | Calcium: 5.4% | Iron: 11.7%
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.
Tried this Recipe?Mention @Chef.Rodney or tag #HotRodsRecipes!
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.