Description
Indulge in the vibrant flavors of Cranberry Gingersnap Pie, a delightful dessert that seamlessly blends the warm spices of gingersnap cookies with the tartness of fresh cranberries. This stunning pie is perfect for holiday gatherings or special occasions, featuring a luscious cranberry curd nestled in a buttery gingersnap crust. Its eye-catching presentation and unique flavor profile make it an instant showstopper, ensuring your dessert table is anything but ordinary. Whether served with whipped cream or a scoop of ice cream, this recipe promises to leave a lasting impression on your guests.
Ingredients
Scale
- 10 ounces gingersnap cookies
- 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 (for garnish)
- fresh thyme sprigs or mint leaves (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a food processor, combine gingersnap cookies, walnuts, and brown sugar; pulse until finely ground. Add melted butter and mix well.
- Press the mixture into a 9-inch pie plate and bake for 10-15 minutes. Let cool.
- In a saucepan, combine cranberries, sugar, and water; simmer until cranberries burst. Puree until smooth.
- Whisk cranberry puree with eggs, yolks, salt, and lemon juice in another saucepan. Cook over medium heat until thickened.
- Strain the curd to remove pulp and stir in butter until melted.
- Pour filling into cooled crust and chill before serving.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 95mg