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Cranberry Gingersnap Pie

Cranberry Gingersnap Pie: Your Festive Slice of Heaven

Cranberry Gingersnap Pie is a sweet and tart holiday dessert with a spiced gingersnap crust, perfect for festive gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Chill Time 2 hours
Total Time 2 hours 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Gingersnaps Can substitute with graham crackers or Biscoff cookies.
  • 1 cup Walnuts Omit for nut-free option.
  • 1/2 cup Brown Sugar Coconut sugar is a tasty alternative.
  • 1/2 cup Butter (melted) Coconut oil can be used for a dairy-free option.
For the Filling
  • 4 cups Fresh Cranberries Frozen cranberries can be used if fresh are unavailable.
  • 2 cups Sugar Coconut sugar can be a substitute.
  • 2 whole Eggs Egg substitutes can be used.
  • 2 large Egg Yolks
  • 1 tablespoon Fresh Lemon Juice Lime juice is a good alternative.
  • 1/2 teaspoon Kosher Salt Sea salt is also suitable.
  • 1/4 cup Butter (room temperature) Ensure it's softened for easy mixing.
For Garnish
  • 1 cup Sugared Cranberries For a beautiful finish.
  • Thyme or Mint Leaves Optional herbs for presentation.

Equipment

  • Mixing Bowl
  • pie plate
  • Food Processor
  • saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather all your ingredients and equipment.
  2. Pulse the gingersnaps in a food processor until finely ground. Combine with chopped walnuts, brown sugar, and melted butter in a mixing bowl. Press into a 9-inch pie plate and bake for 10-15 minutes.
  3. In a saucepan, simmer fresh cranberries, sugar, and water over medium heat until cranberries burst, about 15 minutes. Blend until smooth and cool slightly.
  4. Whisk cooled cranberry puree, eggs, egg yolks, salt, lemon juice, and remaining sugar in a saucepan over medium heat. Stir until thickened, about 10 minutes. Strain to remove lumps.
  5. Remove from heat, blend in the softened butter until smooth.
  6. Pour the cranberry filling into the cooled crust. Chill in the refrigerator for at least 2 hours.
  7. Before serving, sprinkle with sugared cranberries and fresh herbs for garnish.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 3gSugar: 24gVitamin A: 10IUVitamin C: 15mgCalcium: 2mgIron: 6mg

Notes

Ensure to chill the pie to set properly. Experiment with ingredient substitutions as needed.

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