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Creamy Cranberry Pie with Gingersnap Crust Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

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