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Creamy Cranberry Pie with Gingersnap Crust Recipe

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4.3 from 60 reviews

  • Author: Sara
  • Total Time: 1 hour 40 minutes
  • Yield: 12 servings

Description

This Creamy Cranberry Pie features a buttery gingersnap crust and a luscious, tart-sweet cranberry filling made with fresh Meyer lemon juice and zest. The filling is cooked carefully to the perfect curd consistency, then mixed with softened butter to create a silky smooth texture that sets beautifully in the refrigerator. Topped with sugared cranberries and whipped cream, this elegant holiday dessert delivers festive flavors and a stunning presentation.

Ingredients

Gingersnap Crust

  • 2 cups gingersnap cookie crumbs
  • 6 tablespoons unsalted butter, melted
  • 3 tablespoons light brown sugar
  • ¼ teaspoon salt

Cranberry Filling

  • 12 ounces fresh cranberries (or 1 package frozen cranberries, about 3 cups)
  • 1½ cups granulated sugar, divided
  • 3 large eggs
  • 2 large egg yolks
  • 2 teaspoons Meyer lemon zest (or 1 teaspoon orange zest and 1 teaspoon lemon zest)
  • ½ cup fresh Meyer lemon juice (or ¼ cup orange juice and ¼ cup lemon juice)
  • ⅛ teaspoon kosher salt
  • ¾ cup unsalted butter (1½ sticks), room temperature, cut into pieces

For Serving

  • Fresh whipped cream
  • Sugared cranberries (optional garnish)

Instructions

  1. Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the crust.
  2. Prepare the Crust Mixture: In a food processor, pulse together the gingersnap cookie crumbs, melted butter, light brown sugar, and salt until the crumbs are evenly moistened.
  3. Form the Crust: Transfer the crumb mixture to a deep 9-inch pie dish and use a measuring cup to press it firmly and evenly into the bottom and up the sides to create the crust.
  4. Bake the Crust: Bake for 12-13 minutes or until the crust is crisp and slightly darker. If the crust loosens from the sides, gently press it back while still hot. Remove from oven and let cool.
  5. Cook the Cranberry Filling: In a saucepan over medium-high heat, combine cranberries, 1 cup of granulated sugar, and ¼ cup water. Bring to a boil, then simmer for 15-20 minutes until berries burst and mixture thickens to cranberry sauce consistency.
  6. Puree the Mixture: Carefully transfer the hot cranberry sauce to a food processor or blender, and puree until very smooth, taking caution with hot liquid.
  7. Add Remaining Ingredients: Add the eggs, egg yolks, citrus zest, citrus juice, kosher salt, and the remaining ½ cup granulated sugar to the food processor. Pulse a few times until well combined.
  8. Cook the Curd Over Simmering Water: Pour the mixture into a heatproof bowl set over a saucepan of simmering water (double boiler set up). Stir constantly with a rubber spatula until the curd thickens and reaches 165°F, coating the back of a spoon, about 15-20 minutes. Be patient to ensure proper setting.
  9. Strain the Curd: Remove from heat, pour the curd through a fine mesh strainer into a bowl, pressing with a spatula to extract as much as possible. This removes lumps and bits of skin for a silky texture. Let cool until just warm.
  10. Beat in Butter: Using an electric mixer on medium-high, beat the curd and add softened butter pieces one at a time, fully incorporating each before adding the next. Continue beating for about 6 minutes until the curd lightens in color and is smooth and creamy.
  11. Assemble the Pie: Pour the butter-enriched curd into the cooled gingersnap crust, smooth the surface, and gently tap the pie dish to release any air bubbles.
  12. Chill Until Set: Refrigerate the pie for at least 8 hours or overnight until firm and fully set.
  13. Optional Advance Prep: The pie can be made up to 2 days ahead. Keep covered and chilled until serving.
  14. Serve: Just before serving, top the pie with sugared cranberries for garnish and offer fresh whipped cream on the side.

Notes

  • Gingersnap cookies provide a spicy and robust flavor to the crust; make sure to use quality cookies.
  • You can substitute frozen cranberries if fresh are unavailable; thaw before cooking.
  • Double boiler cooking is essential to gently thickening the filling without curdling the eggs.
  • Butter must be softened, not melted, to incorporate smoothly into the filling.
  • Use caution when blending hot mixtures to avoid splattering.
  • The pie is best after chilling overnight to allow the filling to set perfectly.
  • Sugared cranberries add a festive, crunchy garnish but can be omitted.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/creamy-cranberry-pie-with-gingersnap-crust-recipe/