Cranberry Gingersnap Pie (Print Version)
Vibrant cranberry curd nestled in a spiced gingersnap-walnut crust, creating a stunning holiday dessert that balances sweet and tart.
# Ingredients:
→ Crust
01 -
10 ounces gingersnaps
02 -
2 cups walnuts
03 -
5 tablespoons brown sugar
04 -
8 tablespoons butter, melted
→ Cranberry Filling
05 -
24 ounces fresh cranberries
06 -
3 cups sugar, divided
07 -
6 eggs
08 -
4 egg yolks
09 -
1 cup fresh lemon juice
10 -
Pinch of kosher salt
11 -
8 tablespoons butter (1 stick), room temperature, cut into pieces
→ Garnishes
12 -
Sugar cranberries
13 -
Fresh thyme sprigs or mint leaves
# Steps:
01 -
Preheat oven to 350°F (175°C).
02 -
Place gingersnap cookies in a food processor and process until finely ground (about 2 cups). Add walnuts and sugar; pulse to combine. Add melted butter and pulse briefly until thoroughly mixed.
03 -
Pat the mixture into a deep 9-inch pie plate, pressing up the sides. Bake for 10-15 minutes, until firm and slightly darkened. Set aside to cool.
04 -
Combine cranberries, 2 cups of sugar, and ½ cup water in a large saucepan over medium heat. Reduce heat and simmer uncovered for about 15 minutes until cranberries burst, liquid reduces, and mixture thickens. Cool slightly then puree in a blender until completely smooth.
05 -
Whisk together the cranberry puree, eggs, egg yolks, salt, lemon juice, and remaining 1 cup sugar in a saucepan. Cook over medium heat, stirring constantly, until mixture thickens and coats the back of a spoon, about 10 minutes.
06 -
Push the curd through a mesh strainer using the back of a spoon to remove any lumps. Incorporate room temperature butter gradually into the strained curd, stirring to melt completely.
07 -
Pour the finished curd into the prepared piecrust and smooth evenly. Refrigerate until firm, about 2 hours.
08 -
Before serving, decorate with sugared cranberries and fresh thyme sprigs or mint leaves as desired.
# Notes:
01 -
The secret to perfect curd without all the fuss is medium heat, constant stirring, and a final straining to remove any lumps.
02 -
The crust can be baked 1 day ahead and stored tightly wrapped at room temperature.