Spicy gingersnap and walnut crumb crust filled with a sweet, tart, and magnificently colorful cranberry curd that’s bursting with bright flavor and will steal the show at everyone’s holiday table!
The moment I saw a picture of this Cranberry Gingersnap Pie I just knew I had to make it! I mean…. just look at that color!!! If my beet hummus is me in hummus form, then this tart must be me in pie form. If that’s confusing to anyone…well then just look at all my pictures. Hint: look at the colors…!!!
I know for a fact this cranberry pie is a showstopper cause while I was carrying it from my place to my friends dinner party the last Sun, every single person I passed on the way asked me about. And ogled it. And wowed it. Every. Single. One. I felt like a pie rock star!
Why this Recipe Works
- Using equal parts gingersnaps and walnuts makes a crumb crust with a glorious spicy and nutty depth of flavor.
- Pureeing fresh and tart cranberries creates a curd that’s bursting with bright flavor.
- The curdcomes together easily on the stovetop, avoiding the hassle of a double boiler.
- Whisking room temperature butter into the curd makes it extra glossy.
- Garnishing with sugared cranberries adds another layer of Holiday flair to this already festive pie.
This easy, impressive, and uniquely colored pie is bursting with bright flavor!
How to make this Cranberry Curd Pie
- The crumb crust quickly and easily comes together by placing all ingredients in food processor and is blind baked in the stove.
- Fresh cranberries are cooked on the stove with a little sugar and water then pureed.
- The puree is mixed with eggs, egg yolks, lemon juice, and sugar and cooked on the stove, then pushed through a mesh strainer.
- Room temperature butter is whisked into the curd and it’s all poured into the crumb crust.
- Cranberries are sugared the easy way by simply rolling damp cranberries in granulated sugar
Here’s the crust post oven pre-being filled with cranberry curd goodness:
And here’s the pie post filling pre-being topped:
- The secret to perfect curd without all the fuss is medium heat, constant stirring, and a final straining to remove any lumps.
Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #wavesinthekitchen. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!
This recipe is from The View from the Great Island and has been doubled for an even bigger Cranberry Gingersnap Pie.
Let’s make waves in the kitchen!
Cranberry Gingersnap Pie
- 10 ounces gingersnaps
- 2 cups walnuts
- 5 tablespoons brown sugar
- 8 tablespoons butter melted
- 24 ounces fresh cranberries
- 3 cups sugar divided
- 6 eggs
- 4 egg yolks
- pinch kosher salt
- 8 tablespoons butter 1 stick, room temperature cut into pieces
- sugar cranberries
- fresh thyme sprigs or mint leaves
- Preheat oven to 350 F.
- Place the gingersnap cookies in the bowl of a food processor and process until they are finely ground. You should have about 2 cups. Add the walnuts and sugar; pulse to combine. Add the butter and pulse briefly again until everything is mixed together.
- Pat the crust into a deep 9-inch pie plate, and up the sides. Bake for 10-15 minutes, until firm and slightly darkened. Set aside to cool. Note: Crust can be baked 1 day ahead. Store tightly wrapped at room temperature.
- Put the cranberries, 2 cups of the sugar, and ½ cup water to a simmer in a large saucepan over medium heat. Lower the heat and simmer the cranberries, uncovered, for about 15 minutes until they've burst, most of the liquid evaporates and the mixture is quite thick. Let cool slightly and then puree in a blender until completely smooth.
- Whisk the puree, the eggs, yolks, salt, lemon juice and 1 cup sugar together in a saucepan and set over medium heat. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon, this will take about 10 minutes or so. Stay by the pan the whole time and stir!
- Push the curd through a mesh strainer, using the back of a spoon to get it all through.
- Drop the room temperature butter in, bit by bit, into the strained curd, while you stir to melt it.
Pour the curd into the piecrust and smooth out evenly. Chill the pie until it is firm, about 2 hours or so.
- Decorate with sugared cranberries and thyme if you like.