Creamy Cranberry Pie with Gingersnap Crust

If you’re looking for a holiday dessert that’s as stunning as it is delicious, look no further than this Creamy Cranberry Pie with Gingersnap Crust. With its vibrant pink hue, velvety-smooth cranberry filling, and perfectly spiced gingersnap crust, this pie isn’t just a treat—it’s a statement on your holiday table. Whether you’re hosting a family gathering, celebrating with friends, or just treating yourself to a little seasonal indulgence, this pie will impress everyone with its flavor, texture, and presentation.

In this post, I’ll guide you step by step through making this stunning pie, share helpful tips for perfect results, and offer creative variations and make-ahead ideas. By the end, you’ll have a show-stopping dessert ready to wow your guests and delight your taste buds.

Why You’ll Love This Cranberry Pie Recipe

There’s a lot to love about this dessert, but here are a few highlights:

• Intensely creamy texture: The cranberry curd filling is luscious, smooth, and perfectly balanced.
• Perfectly tart flavor: Cranberries provide a bright, tart note that’s tempered by a touch of sugar and butter.
• Spiced gingersnap crust: Adds a warm, cozy flavor and a lovely crunch that complements the creamy filling.
• Holiday-ready appearance: The vibrant pink filling and optional sugared cranberries make this pie a showpiece.
• Make-ahead friendly: You can prep the crust and filling in advance, giving you stress-free holiday entertaining.
• Customizable flavor: Citrus zest and juice options let you adjust the flavor to your preference.

Ingredients Breakdown

For the Gingersnap Crust

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

For the Creamy Cranberry Filling

• 12 ounces fresh 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 tsp orange zest + 1 tsp lemon zest)
• ½ cup fresh Meyer lemon juice (or ¼ cup orange juice + ¼ cup lemon juice)
• ⅛ teaspoon kosher salt
• ¾ cup unsalted butter (1½ sticks), room temperature, cut into pieces

Optional Toppings

• Fresh whipped cream for serving
• Sugared cranberries for garnish

Yield: 12 servings
Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 1 hour 40 minutes

Tools & Equipment Needed

• Food processor or blender
• Deep 9-inch pie dish
• Measuring cups and spoons
• Saucepan
• Heatproof bowl (for double boiler setup)
• Rubber spatula
• Fine-mesh strainer
• Electric mixer
• Whisk
• Kitchen towel (for blending hot liquids safely)

Step-by-Step Instructions

Step 1: Make the Gingersnap Crust

1. Preheat the oven to 350°F (175°C).
2. Add gingersnap cookie crumbs, melted butter, brown sugar, and salt to a food processor. Pulse until the crumbs are moistened.
3. Transfer the mixture to a deep 9-inch pie dish. Press firmly into the bottom and up the sides using a measuring cup or your fingers.
4. Bake the crust for 12–13 minutes, or until crisp and slightly darker. If the crust shifts, gently press it back into place while still hot. Let cool completely before filling.

Step 2: Prepare the Cranberry Mixture

1. In a medium saucepan, combine cranberries, 1 cup granulated sugar, and ¼ cup water.
2. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until berries burst and mixture thickens (15–20 minutes). The texture should resemble cranberry sauce.
3. Transfer to a food processor or blender. Blend until smooth, taking care with hot liquids—cover the blender with a kitchen towel for safety.

Step 3: Make the Cranberry Curd

1. To the blended cranberries, add eggs, egg yolks, remaining ½ cup sugar, citrus zest, citrus juice, and salt. Pulse to combine.
2. Pour the mixture into a heatproof bowl set over a saucepan of simmering water (double boiler), ensuring the bottom of the bowl doesn’t touch the water.
3. Stir constantly with a rubber spatula until the mixture thickens to a curd-like consistency and coats the back of a spoon, about 15–20 minutes. A candy thermometer should read 165°F (74°C).

Step 4: Strain and Cool the Curd

1. Remove from heat. Place a fine-mesh strainer over a bowl and pour the curd through, pressing gently with a spatula to remove any solids.
2. Let the curd cool until just barely warm.

Step 5: Incorporate Butter

1. Using an electric mixer on medium-high speed, beat the curd while adding softened butter one piece at a time, ensuring each piece is fully incorporated before adding the next.
2. Continue beating until fully incorporated and the color is lighter, approximately 6 minutes.

Step 6: Assemble and Chill the Pie

1. Pour the finished cranberry curd into the cooled gingersnap crust and smooth the top.
2. Gently tap the pie dish on the counter to release air bubbles.
3. Chill the pie for at least 8 hours, ideally overnight, until firm.

Step 7: Serve

1. Top the pie with sugared cranberries and serve with fresh whipped cream on the side.
2. Slice and enjoy the perfect balance of tart cranberries and buttery gingersnap crust.

Tips & Variations

• Crust Alternatives: If you prefer, use a store-bought pie dough or a shortbread crust instead of gingersnap crumbs.
• Citrus Options: Meyer lemon zest and juice provide a bright flavor; orange juice/zest can be substituted or combined with lemon for a sweeter profile.
• Sugar Variations: Adjust sugar based on cranberry tartness or your taste preference.
• Make-Ahead: Crust and filling can be made a day in advance for stress-free holiday prep.
• Egg Whites: Don’t throw them away—make pignoli cookies or meringues.

Flavor Profile & Pairings

This pie balances tart cranberries with sweet, buttery gingersnap crust. The creamy filling contrasts with the crisp crust, making each bite irresistible. The vibrant pink hue adds a festive look, perfect for holiday tables.

Side Dish Ideas: Serve with a simple green salad or alongside roasted meats during a holiday feast for a striking dessert finish.

Nutritional Overview (Per Serving)

Nutrient	Amount
Calories	379 kcal
Carbohydrates	47 g
Protein	3 g
Fat	21 g
Saturated Fat	12 g
Polyunsaturated Fat	1 g
Monounsaturated Fat	6 g
Trans Fat	1 g
Cholesterol	119 mg
Sodium	198 mg
Potassium	127 mg
Fiber	2 g
Sugar	33 g
Vitamin A	650 IU
Vitamin C	8 mg
Calcium	36 mg
Iron	2 mg

Dietary Notes: Vegetarian-friendly; contains dairy and eggs.

Make-Ahead & Storage Tips

• Crust: Can be baked 1 day in advance; wrap tightly and refrigerate.
• Cranberry Curd: Make up to 2 days ahead; cover and keep chilled.
• Pie: Chill for at least 8 hours (overnight recommended).
• Leftovers: Keep covered in the refrigerator for up to 3 days.

FAQs

Q: Can I use frozen cranberries?
A: Yes! Simply thaw slightly before cooking.

Q: Can I skip the butter in the curd?
A: Butter provides richness and creaminess. Skipping it will yield a less smooth texture.

Q: How long does the pie last?
A: Up to 3 days in the fridge. Best served within the first day for optimal crust texture.

Q: Can I make this pie ahead for a holiday gathering?
A: Absolutely! Make it 1–2 days in advance and chill.

Q: Can I use a different sweetener instead of sugar?
A: Yes, but sugar ensures proper curd texture. Using alternatives may affect consistency.

Cooking Timeline (At a Glance)

Step	Time
Crust Prep & Bake	12–13 min
Cranberry Sauce Prep	15–20 min
Cranberry Curd Thickening	15–20 min
Butter Incorporation & Cooling	6–10 min
Chilling	8–12 hr
Total Active Time	1 hr 40 min
Total Including Chill	~10+ hr

Serving Suggestions

• Slice into wedges and serve with whipped cream or vanilla ice cream.
• Garnish with sugared cranberries and fresh mint for a festive presentation.

Recipe Variations

1. Orange-Cranberry Pie: Replace lemon with all orange zest and juice for a sweeter citrus flavor.
2. Spiced Cranberry Pie: Add ¼ tsp cinnamon or nutmeg to the curd for warm holiday spices.
3. Nutty Crust Pie: Mix finely chopped pecans or almonds into the gingersnap crust.
4. Mini Pies: Divide curd and crust into mini tart pans for individual servings.

Ingredient Spotlight

Cranberries: Tart and nutrient-rich, cranberries provide antioxidants and bright flavor. Look for firm, plump berries and avoid shriveled ones.

Gingersnaps: Adds warmth and spice to the crust, creating a perfect contrast with creamy filling. Use fresh, crispy cookies for best results.

Pro Cooking Tips

• Blend Hot Cranberries Safely: Cover blender with kitchen towel and vent slightly to prevent explosions.
• Slowly Incorporate Butter: Prevents curd from separating and ensures silky smooth texture.
• Chill Completely: Essential for setting the curd and achieving clean slices.

Storage & Freezing Guide

• Storage: Refrigerate in an airtight container for 3 days.
• Freezing: Not recommended for curd pies; texture may be compromised. For the crust, unfilled, it can be frozen up to 1 month.

Nutrition Estimate Table (Per Serving)

Calories	Protein	Carbs	Fat	Fiber
379	3 g	47 g	21 g	2 g

Dietary Notes: Vegetarian-friendly; contains dairy and eggs; nut-free unless nuts added to crust.

Expanded Conclusion

This Creamy Cranberry Pie with Gingersnap Crust is more than just a dessert—it’s a festive tradition waiting to happen. Its luscious texture, bright flavor, and stunning presentation make it a centerpiece for any holiday gathering. With careful attention to the steps, especially the cranberry curd, and a little patience for chilling, you’ll have a pie that’s as beautiful as it is delicious.

Give it at least one day to chill, top with sugared cranberries, and watch as your guests’ faces light up with delight. Once you try it, this pie may very well become your holiday favorite for years to come. Serve generously, enjoy every bite, and don’t forget to share the recipe with fellow food lovers—you’ll be spreading holiday joy one creamy slice at a time.

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