Introduction

This creamy cranberry pie with a gingersnap crust is a delightful twist on a classic holiday dessert. The tart cranberry filling is rich and smooth, perfectly balanced by the spicy, crunchy crust. It’s a show-stopping pie that’s easier to make than you’d expect.

A round pie with three visible layers is shown from above on a white marbled surface: the bottom thick crust layer is crumbly and golden brown, the middle layer is smooth and bright pink, filling the pie evenly, and the top layer is a pile of shiny red cranberries lightly coated with sugar, scattered in the center with some orange zest sprinkled over and around them, all presented in a clear round pie dish with handles on a dark wooden background and a light-colored cloth partly under the dish; a few sugared cranberries are scattered nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups gingersnap cookie crumbs (*see note)
6 tablespoons unsalted butter (melted)
3 tablespoons light brown sugar
¼ teaspoon salt
12 ounces fresh cranberries (or 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 (room temperature, cut into pieces)
Fresh whipped cream (for serving)
Sugared cranberries (for garnish, optional)

Instructions

Step 1: Preheat the oven to 350℉.
Step 2: In a food processor, combine gingersnap cookie crumbs, melted butter, light brown sugar, and salt. Pulse until the crumbs are moistened.
Step 3: Transfer the mixture to a deep 9-inch pie dish. Use a measuring cup to press the crust firmly into the bottom and up the sides of the dish.
Step 4: Bake the crust for 12-13 minutes until crisp and slightly darker. If the crust slips down the sides, gently press it back into place while still warm. Let cool.
Step 5: For the filling, combine cranberries, 1 cup granulated sugar, and ¼ cup water in a saucepan over medium-high heat. Bring to a boil, then simmer until the berries burst and the mixture thickens (about 15-20 minutes).
Step 6: Carefully puree the mixture in a food processor or blender until smooth. Allow the cranberry sauce to cool slightly before blending.
Step 7: Add eggs, egg yolks, zest, juice, remaining ½ cup sugar, and kosher salt to the food processor. Pulse a few times to combine.
Step 8: Pour the mixture into a heatproof bowl set over simmering water (double boiler), making sure the bowl doesn’t touch the water. Stir constantly with a rubber spatula until the curd thickens and coats the back of a spoon (about 15-20 minutes or when a candy thermometer reads 165℉).
Step 9: Remove from heat. Strain the curd through a fine-mesh sieve into a bowl, pressing gently to remove bits of cranberry skin and coagulated egg. Let cool until just barely warm.
Step 10: Using an electric mixer on medium-high speed, beat the curd while adding softened butter pieces one at a time. Make sure each piece is fully incorporated before adding the next.
Step 11: Continue beating until the mixture lightens in color and becomes creamy, about 6 minutes.
Step 12: Pour the curd into the prepared gingersnap crust. Smooth the top and gently tap the pie dish on the counter to release air bubbles.
Step 13: Chill the pie until firm, at least 8 hours or overnight.
Step 14: Before serving, optionally top with sugared cranberries and fresh whipped cream.

Tips & Variations

Use frozen cranberries if fresh are unavailable; thaw before cooking.
Substitute the Meyer lemon with a mix of regular lemon and orange zest and juice if needed.
For a nutty twist, add finely chopped toasted pecans to the crust mixture.
Make sure the butter is very soft when adding to the curd for smooth incorporation.
Chill the pie thoroughly to ensure the filling sets well before slicing.

Storage

Store the pie covered in the refrigerator for up to 2 days. It’s best served chilled but allow it to sit at room temperature for 10-15 minutes before serving to soften the filling slightly. Leftover slices can be reheated gently in a microwave for 15-20 seconds if desired.

How to Serve

A slice of bright pink berry mousse pie sits on a white plate with a textured edge, showing two layers: a thick, smooth, vibrant pink mousse filling and a dark brown crumbly crust at the bottom and around the sides. Two sugared berries rest on top as a garnish, and a dollop of white whipped cream is placed beside the pie. Additional sugared berries are scattered around the plate, and a silver fork rests on the left side. In the background, there is another slice of the same pie on a white plate, sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular lemon instead of Meyer lemon?

Yes, you can substitute Meyer lemon zest and juice with a combination of regular lemon and orange zest and juice for a balanced citrus flavor.

How do I prevent the crust from falling apart after baking?

If the crust slips down during baking, press it gently back into place while it’s still warm using the bottom of a measuring cup. Letting it cool completely will help it firm up and hold its shape.

Creamy Cranberry Pie with Gingersnap Crust Recipe

Print Recipe

★★★★★

4.7 from 128 reviews

This creamy cranberry pie features a tangy cranberry curd filling nestled in a crisp gingersnap cookie crust. The filling is made by simmering fresh cranberries with sugar, then blending and cooking with eggs, lemon juice, and butter to create a luscious, smooth curd. Chilled until firm, this pie is finished with fresh whipped cream and optional sugared cranberries for a festive touch, making it a perfect dessert for holiday gatherings or any special occasion.

Author: Tara
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 9 hours 10 minutes
Yield: 8 servings 1x
Category: Dessert Pie
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

2 cups gingersnap cookie crumbs (*see note)
6 tablespoons unsalted butter (melted)
3 tablespoons light brown sugar
¼ teaspoon salt

Filling

12 ounces fresh cranberries (or frozen cranberries, about 3 cups)
1½ cups granulated sugar (divided)
3 large eggs
2 large egg yolks
2 teaspoons Meyer lemon zest (finely grated, 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)

To Serve

Fresh whipped cream
Sugared cranberries (optional garnish)

Instructions

Make the Crust: Preheat your oven to 350℉. In a food processor, combine gingersnap cookie crumbs, melted butter, light brown sugar, and salt. Pulse until the mixture is evenly moistened. Transfer the crumb mixture into a deep 9-inch pie dish and use the back of a measuring cup to press it firmly into the bottom and up the sides. Bake the crust for about 12-13 minutes until crisp and slightly darker. If the crust slips from the sides while hot, gently press it back into place. Let it cool completely.
Prepare the Filling: Place fresh cranberries, 1 cup of granulated sugar, and ¼ cup water in a saucepan over medium-high heat. Bring to a boil, then reduce to simmer and cook until berries burst and the mixture thickens, about 15-20 minutes, resembling cranberry sauce. Remove from heat and allow to cool slightly.
Puree the Cranberry Mixture: Carefully transfer the warm cranberry mixture to a food processor or blender. Blend for 3-4 minutes until very smooth. Use caution as the mixture is hot.
Combine Ingredients in the Food Processor: Add the eggs, egg yolks, lemon zest (or orange/lemon zest), Meyer lemon juice (or orange/lemon juice), remaining ½ cup sugar, and salt to the cranberry puree. Pulse a few times to combine evenly.
Cook the Curd: Pour the mixture into a heatproof bowl set over a saucepan with simmering water, ensuring the bowl does not touch the water. Stir constantly with a rubber spatula until the mixture thickens and coats the back of a spoon, about 15-20 minutes, or until it reaches 165℉ on a candy thermometer. Be patient to ensure proper setting.
Strain the Curd: Remove from heat and strain the curd through a fine-meshed sieve into a bowl, pressing gently to extract as much curd as possible while leaving skins and coagulated eggs behind. Allow the strained curd to cool until it is just barely warm.
Incorporate Butter: Using an electric mixer on medium-high speed, beat the warm curd while adding softened butter pieces one at a time. Make sure each piece is fully incorporated before adding the next. Continue beating until the filling is lighter in color and fully smooth, about 6 minutes.
Assemble the Pie: Pour the curd into the cooled gingersnap crust and smooth the top. Gently tap the pie dish on the counter to release air bubbles. Refrigerate the pie until firm, preferably at least 8 hours or overnight.
Serving Preparation: The pie can be made up to 2 days ahead. Keep covered and chilled. Just before serving, top with fresh whipped cream and, if desired, garnish with sugared cranberries for a festive finish.

Notes

Using freshly melted butter for the crust helps bind the crumbs well for a sturdy crust.
Meyer lemon juice and zest provide a brighter, sweeter citrus flavor, but regular lemon and orange juice/zest are a good substitute.
Creamy cranberry curd filling should be cooked slowly and carefully to prevent curdling and ensure smooth texture.
Allow the pie plenty of chilling time to set properly before slicing.
Sugared cranberries add a decorative and crunchy contrast but are optional.
Make sure the butter for the filling is at room temperature to incorporate smoothly.

Keywords: cranberry pie, gingersnap crust, cream cranberry pie, holiday dessert, lemon cranberry curd, homemade pie