Creamy Cranberry Pie with Gingersnap

This gorgeous creamy cranberry pie with gingersnap crust has become my signature holiday dessert. The vibrant pink filling nestled in a spicy gingersnap shell creates a perfect balance of tart and sweet flavors that always impresses guests during the festive season.

I first created this pie when looking for something different to bring to a holiday potluck. The moment I set it on the table, everyone was immediately drawn to its beautiful color, but the real magic happened when they took their first bite. Now it's requested at every family gathering from Thanksgiving through Christmas.

Ingredients

• Fresh cranberries provide the vibrant color and tart flavor that makes this pie special. Look for firm berries without soft spots.
• Gingersnap cookies create a spicy aromatic crust that perfectly complements the tangy filling. Quality store bought cookies work perfectly here.
• Meyer lemons offer a sweeter less acidic citrus note than regular lemons. If unavailable regular lemon and orange juice make an excellent substitute.
• Unsalted butter adds richness and helps the filling set properly. Make sure it's at room temperature for proper incorporation.
• Eggs create the custard base that gives this pie its creamy texture. Fresh eggs at room temperature work best.
• Granulated sugar balances the tartness of the cranberries. Don't reduce the amount or the pie may be too sour.
• Brown sugar in the crust enhances the molasses notes in the gingersnaps. Dark brown sugar works too for a deeper flavor.

Step-by-Step Instructions

Prepare the Gingersnap Crust

Process the gingersnap cookies into fine crumbs using a food processor. Mix with melted butter, brown sugar, and salt until the mixture resembles wet sand. Press firmly into a deep 9-inch pie dish, using a measuring cup to compact the crust up the sides. Bake at 350°F for 12-13 minutes until slightly darkened and fragrant. If any crust slides down, immediately press it back into place while hot.

Cook the Cranberry Base

Combine cranberries with sugar and water in a saucepan over medium high heat. Allow mixture to come to a boil then reduce to a simmer. Cook for about 15-20 minutes until berries burst and mixture thickens considerably to a jammy consistency. The cranberries should collapse and the mixture should coat a spoon when dragged through.

Puree the Cranberry Mixture

Transfer the hot cranberry mixture to a food processor. Process on high for 3-4 minutes until completely smooth. This step requires patience to break down all the cranberry skins. Be extremely careful as the mixture is hot cover with a towel and allow steam to escape to prevent pressure buildup.

Create the Cranberry Curd

Add eggs, egg yolks, citrus zest, juice, salt, and remaining sugar to the food processor with the pureed cranberries. Pulse several times to thoroughly combine. Transfer this mixture to a heatproof bowl set over simmering water. Stir constantly with a rubber spatula for 15-20 minutes until thickened to 165°F. The mixture should coat the back of a spoon and hold a line when you drag your finger through it.

Strain the Curd

Pour the thickened curd through a fine mesh strainer set over a clean bowl. Use your spatula to press firmly extracting as much smooth curd as possible while leaving behind any bits of cranberry skin or egg solids. Allow the strained curd to cool until just barely warm to the touch.

Incorporate the Butter

Beat the slightly cooled curd with an electric mixer while adding small pieces of room temperature butter one at a time. Ensure each piece is fully incorporated before adding the next. Continue beating for about 6 minutes total until the mixture lightens in color and becomes incredibly smooth and silky.

Assemble and Chill

Pour the finished curd into the prepared gingersnap crust smoothing the top with a spatula. Tap the pie dish gently on the counter several times to release any trapped air bubbles. Refrigerate uncovered until completely set at least 8 hours but preferably overnight for best results.

Garnish and Serve

Just before serving top with sugared cranberries if desired. Slice with a clean warm knife and serve with fresh whipped cream on the side.

Bookmark

The gingersnap crust is truly what makes this pie special for me. I discovered this combination when I ran out of graham crackers one holiday season and had to improvise. The spicy warmth of the gingersnaps against the bright tart cranberry filling created such a perfect contrast that I never went back to traditional crusts for this recipe.

Make Ahead Tips

This cranberry pie is actually best prepared 1-2 days before serving. The flavors meld together beautifully with time and the filling needs ample time to set properly. Make the entire pie and keep it covered in the refrigerator for up to 3 days. Add any fresh garnishes just before serving for the best presentation.

Troubleshooting Common Issues

If your cranberry curd isn't thickening properly during cooking, check your heat level. Too low and it won't reach the proper temperature, too high and you risk scrambling the eggs. Patience is key here use a thermometer if possible to reach 165°F. If you notice any small bits of cooked egg, simply strain the mixture more thoroughly.

Flavor Variations

While the Meyer lemon version is my favorite, you can easily customize this pie. Try using orange zest and juice for a sweeter profile, or add a tablespoon of Grand Marnier or Cointreau to the filling for an elegant twist. For a more complex flavor, consider adding a teaspoon of vanilla or a quarter teaspoon of almond extract to the filling. You can even experiment with different cookie crusts chocolate wafers or vanilla cookies work wonderfully.

Recipe Q&A

→ Can I make this cranberry pie ahead of time?

Yes! This dessert actually benefits from being made in advance. The pie needs at least 8 hours to set properly in the refrigerator, but overnight is best. It can be made up to 2 days ahead - just keep it covered and refrigerated until serving time.

→ What if I can't find Meyer lemons?

If Meyer lemons aren't available, you can substitute with a combination of regular lemon and orange juice/zest. Use ¼ cup orange juice and ¼ cup lemon juice instead of the Meyer lemon juice, and use 1 teaspoon orange zest plus 1 teaspoon lemon zest instead of the Meyer lemon zest.

→ Why isn't my cranberry curd setting properly?

The most common reason is not cooking the curd long enough. Make sure to cook until it thickens like pudding and coats the back of a spoon (about 165°F). Also, ensure you're adding the butter slowly, piece by piece, when the mixture is just barely warm - not hot or cold.

→ Can I use a different type of crust?

Absolutely! While the gingersnap crust provides a wonderful spiced complement to the cranberry filling, you can substitute a store-bought pie crust or make a traditional graham cracker crust instead.

→ What should I do with the leftover egg whites?

Don't throw them away! The recipe suggests using them to make pignoli cookies. You could also make meringues, macaroons, or an egg white omelet. Egg whites can also be frozen for up to 3 months for future use.

→ Is this cranberry pie difficult to make?

While it has several steps, none are particularly difficult. The most important aspects are taking your time with the cranberry curd (ensuring proper thickening), incorporating the butter correctly, and allowing enough chilling time. Reading through the entire recipe before starting helps ensure success.