Creamy Cranberry Gingersnap Pie (Print Version)

A show-stopping holiday dessert featuring tart cranberries and crisp gingersnap crust that's as delicious as it is beautiful.

# 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 - 340g (12 ounces) 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 - 170g (¾ cup) unsalted butter, room temperature, cut into pieces

→ For Serving

13 - Fresh whipped cream
14 - Sugared cranberries for garnish (optional)

# Steps:

01 - Preheat oven to 350℉ (175℃). Combine gingersnap cookie crumbs, melted butter, brown sugar and salt in a food processor. Pulse until the crumbs are evenly moistened, then transfer to a deep 9-inch pie dish. Use a measuring cup to press the mixture 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 down the sides, use the measuring cup to gently press it back into place while still hot. Allow to cool completely.
03 - Combine cranberries, 1 cup of 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 jam-like consistency, about 15-20 minutes.
04 - Transfer the cranberry mixture to a food processor or blender and puree until completely smooth, about 3-4 minutes. Use caution when blending hot liquids by allowing steam to escape.
05 - Add the eggs, egg yolks, citrus zest, citrus juice, salt, and remaining ½ cup sugar to the food processor with the cranberry puree. Pulse several times until well combined.
06 - Pour 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 custard-like consistency and coats the back of a spoon, about 15-20 minutes or until it reaches 165℉ (74℃).
07 - Remove from heat and strain the curd through a fine-mesh sieve into a bowl, pressing firmly with a spatula to extract as much curd as possible while removing any bits of cranberry skin or coagulated egg. Allow to cool until just barely warm.
08 - Using an electric mixer on medium-high speed, gradually beat in the softened butter one piece at a time, ensuring 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 release any air bubbles. Refrigerate until firm, at least 8 hours or preferably overnight.
10 - Just before serving, garnish with sugared cranberries if desired. Accompany with fresh whipped cream on the side.

# Notes:

01 - Read the recipe completely before beginning preparation.
02 - For best results, make this pie at least one day in advance.
03 - The crust can be baked up to 1 day ahead and refrigerated until needed.
04 - A store-bought pie crust can be substituted for the gingersnap crust if preferred.
05 - The cranberry mixture should reach a jam-like consistency before proceeding.
06 - When incorporating butter, ensure both the curd and butter are at appropriate temperatures - curd should be barely warm and butter should be room temperature.
07 - Reserve leftover egg whites for other recipes such as meringues or macarons.

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