Cranberry Pie with Gingersnap Crust (Printable Version)
Intensely creamy, perfectly tart dessert with a crisp gingersnap base and festive pink hue - a holiday table showstopper!
# Ingredients:
→ For the Crust
01 -
2 cups gingersnap cookie crumbs
02 -
6 tablespoons unsalted butter, melted
03 -
3 tablespoons light brown sugar
04 -
¼ teaspoon salt
→ For the Filling
05 -
12 ounce fresh or frozen cranberries (about 3 cups)
06 -
1½ cups granulated sugar, divided
07 -
3 large eggs
08 -
2 large egg yolks
09 -
2 teaspoons Meyer lemon zest, finely grated (or 1 teaspoon orange zest and 1 teaspoon lemon zest)
10 -
½ cup fresh Meyer lemon juice (or ¼ cup orange juice and ¼ cup lemon juice)
11 -
⅛ teaspoon kosher salt
12 -
¾ cup unsalted butter (1½ sticks), room temperature, cut into pieces
→ For Serving
13 -
Fresh whipped cream
14 -
Sugared cranberries (optional)
# Steps:
01 -
Preheat oven to 350°F (175°C). Combine gingersnap cookie crumbs, melted butter, brown sugar and salt in 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.
02 -
Bake for 12-13 minutes 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 completely.
03 -
Combine cranberries, 1 cup granulated sugar, and ¼ cup water in a saucepan over medium-high heat. Bring to a boil, then reduce to a simmer and cook until berries burst and mixture thickens to a sauce-like consistency, about 15-20 minutes.
04 -
Transfer cranberry mixture to a food processor or blender and puree until completely smooth, about 3-4 minutes. Use caution when blending hot liquids, ensuring steam can escape.
05 -
Add eggs, egg yolks, citrus zest, citrus juice, salt, and remaining ½ cup sugar to the food processor with the cranberry puree. Pulse several times to thoroughly combine.
06 -
Scrape mixture into a heatproof bowl set over a saucepan of simmering water (double boiler method), ensuring the bowl doesn't touch the water. Stir constantly with a rubber spatula until the mixture thickens to a pudding-like consistency and coats the back of a spoon, about 15-20 minutes, or until it reaches 165°F (74°C).
07 -
Remove from heat and strain through a fine-mesh sieve into a clean bowl, pressing with a spatula to extract as much curd as possible while leaving behind any bits of cranberry skin or coagulated egg. Allow to cool until just barely warm.
08 -
Using an electric mixer on medium-high speed, beat the curd while adding softened butter one piece at a time. Ensure each piece is fully incorporated before adding the next. Continue beating until all butter is incorporated and the curd becomes lighter in color, about 6 minutes.
09 -
Pour the finished curd into the prepared crust and smooth the top. Gently tap the pie dish on the counter to remove any air bubbles. Refrigerate until firm, at least 8 hours or preferably overnight.
10 -
Just before serving, garnish with sugared cranberries if desired. Serve chilled with fresh whipped cream on the side.
# Notes:
01 -
The pie can be made up to 2 days ahead and kept covered and refrigerated.
02 -
The crust can be baked 1 day ahead, wrapped tightly and refrigerated.
03 -
For the gingersnap crumbs, blend approximately 3 cups of loosely packed cookies, then measure out 2 cups for the crust.
04 -
A store-bought pie crust can be substituted for convenience.
05 -
Ensure the cranberry mixture thickens to a jam-like consistency before proceeding.
06 -
Take time with the curd thickening process - it's essential for proper setting.
07 -
The butter must be at room temperature for proper incorporation.