Dessertscoleycooks4.9
Creamy Cranberry Pie Recipe with Gingersnap Crust
This gorgeous creamy cranberry pie with gingersnap crust is a show-stopping holiday dessert that tastes as good as it looks. It's intensely creamy, perfectly tart and looks so festive on a holiday table with its bright pink hue. Perfect for the holidays! Please read the recipe in full before starting.
👥 12 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 1h🔥 Cook: 40 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- food processor
- measuring cup
- saucepan
- blender
- bowl
- spatula
- pan
- strainer
📝 Preparation Steps
1
Make the Crust:
2
Preheat oven to 350℉.
3
Add gingersnap cookie crumbs, butter, brown sugar and salt to a food processor. Pulse until the crumbs are moistened, then transfer 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.
gingersnap cookie crumbs (*see note)2 cups
4
Bake for about ⏱️ 12-13 minutes or until crisp and slightly darker. If the crust falls off the sides, use the measuring cup to gently press it back into place while still hot. Let cool.
5
Make the Filling:
6
Add cranberries, 1 cup granulated sugar, and ¼ cup water to a saucepan over medium-high heat. Bring up to a boil, then reduce to a simmer and cook until the berries burst open and the mixture thickens, about ⏱️ 15-20 minutes. The texture should resemble cranberry sauce.
fresh cranberries (or frozen cranberries (1 package), about 3 cups)12 ounceSugared cranberries (for garnish (optional))
7
Puree in the food processor (or blender) until it's as smooth as possible. This may take a good ⏱️ 3-4 minutes. *Use caution blending hot liquids.
8
Add the eggs, egg yolks, Meyer lemon zest (or orange/lemon zest), Meyer lemon juice (or orange/lemon juice), salt, and remaining ½ cup sugar to the food processor and pulse a few times to combine.
large eggs3large egg yolks2Meyer lemon zest (finely grated, OR 1 teaspoon orange zest and 1 teaspoon lemon zest)2 teaspoons
9
Scrape the mixture into a heatproof bowl set over a saucepan of simmering water (don't let the bowl touch the water) at about medium heat. Stir the mixture constantly with a rubber spatula until it thickens up like a curd and nicely coats the back of a spoon, about ⏱️ 15-20 minutes, or until a candy thermometer reaches 165℉. Don't rush this step - it's essential to getting the filling to set up.
10
Remove the pan from the heat. Set a fine meshed strainer over a bowl, then pour the curd through. Press with a rubber spatula to make sure you get as much of the curd through as possible while leaving the bits of cranberry skin and coagulated egg in the strainer. Let cool until just barely warm.
11
Beat the curd with an electric mixer on medium-high speed, adding softened (very important) butter one piece at a time. Be sure each piece of butter is fully incorporated before adding in the next.
12
Continue beating the curd until all of the butter has been incorporated and it looks a few shades lighter in color, about ⏱️ 6 minutes.
13
Pour the curd into the prepared crust and smooth out the top. Gently bang the pie dish on the counter to remove any air bubbles, then chill until firm, at least ⏱️ 8 hours or overnight is best.
14
Pie can be made 2 days ahead. Cover and keep chilled until ready to serve.
15
To Serve
16
Top the pie with sugared cranberries right before serving. Serve with fresh whipped cream on the side.
fresh cranberries (or frozen cranberries (1 package), about 3 cups)12 ounceSugared cranberries (for garnish (optional))Fresh whipped cream (for serving)
Nutrition Facts
calories
379 kcal
fat Content
21 g
serving Size
1 serving
fiber Content
2 g
sugar Content
33 g
sodium Content
198 mg
protein Content
3 g
trans Fat Content
1 g
cholesterol Content
119 mg
carbohydrate Content
47 g
saturated Fat Content
12 g
unsaturated Fat Content
7 g
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