Cranberry Gingersnap Pie

Cranberry Gingersnap Pie ~ theviewfromgreatisand.com

This Cranberry Pie with its spicy gingersnap crumb crust and silky cranberry curd filling brings a little va-va-voom to the traditional dessert table ~ this vibrant pie going to be everybody’s holiday favorite!

Cranberry Gingersnap Pie brings a little va-va-voom to the traditional dessert table! ~ theviewfromgreatisland.com

I’m all for tradition, and in my house, the tradition is that every year we bring something new to our holiday tables.  This year it’s going to be Cranberry Gingersnap Pie.  (Oh boy, is this one going to wow you.)  I’m gaga over cranberries this year, I can’t stop playing with them ~ they’re my winter equivalent of lemons and they just seem to wake everything up.  It’s all about how many bags I can cram in my freezer (12 at last count.)

Cranberry Gingersnap Pie is a silky cranberry curd filling inside a spicy gingersnap crumb crust ~ yum! ~ theviewfromgreatisland.com

This easy cranberry pie recipe is simply a crumb crust filled with a homemade curd, but it’s the glorious flavors that make it so special.  For the crust I used my absolute favorite gingersnaps ~ Nyåkers ~ they come in a beautiful tin from Sweden, they’re super thin and crisp, and the flavor is bright and peppery.  (These are the same cookies I used for the crust of my famous LEMON CRUNCH BARS, too)  These gingersnaps in the pretty tin make a great gift if you can keep from eating the cookies first (we never can.)  But don’t worry if you don’t have them, any gingersnap cookie will work.

TIP: What makes this crust stand out from the rest, apart from the spicy gingersnaps, is that it has an equal amount of walnuts processed right along with the cookies — so good!

As good as the crust is, the most thrilling part of this pie, if you ask me, is that crimson pool of glossy curd in the middle.  The curd filling starts with tart fresh pureed cranberries that are mixed with eggs, extra yolks, sugar and lemon juice, and cooked until thick.  You might recall I have a MICROWAVE CRANBERRY CURD recipe on the blog, and that would work, too.  The microwave recipe produces a fluffier, lighter curd, and either will be fantastic.

Making Cranberry Gingersnap Pie ~ theviewfromgreatisland.com

After the curd is cooked, and while it’s still warm, I whisk in some room temperature butter which helps to make it extra glossy.  Don’t you just want to dive right in??

TIP: Curd recipes often call for slow cooking over a double boiler…I never bother with that and cook my curds either in the microwave, (have you tried my insanely EASY MICROWAVE CITRUS CURD?) or on the stove top.  The secret to a perfect curd without all that fuss is medium heat, constant stirring, and a final straining to remove any lumps.

Cranberry curd filling for Cranberry Gingersnap Pie ~ theviewfromgreatisland.com

I garnished the pie with sugared cranberries for a festive look.  I used thyme for a touch of green, but small mint leaves would be great too.

TIP: I sugar my cranberries the easy way, there’s no need for the beaten egg whites or a boiled sugar syrup.  I just take damp cranberries and roll them in granulated sugar.  The sugar sticks just fine.

A gorgeous Cranberry Gingersnap Pie for the holiday season ~ theviewfromgreatisland.com

*This recipe is slightly adapted from bon appétit

Cranberry Gingersnap Pie

Cranberry Gingersnap Pie

Ingredients

    crust
  • 5 ounces gingersnaps
  • 1 cup walnuts
  • 3 Tbsp brown sugar
  • 4 Tbsp butter, melted
    filling
  • 12 ounce bag of fresh cranberries
  • 1 1/2 cups sugar, DIVIDED
  • 3 large eggs
  • 2 egg yolks
  • pinch of salt
  • 1/2 cup fresh lemon juice
  • 1/2 stick (4 Tbsp) unsalted butter, at room temp and cut in pieces
    garnish
  • sugared cranberries
  • fresh thyme sprigs or mint leaves

Instructions

  1. Set oven to 350F
  2. Put the gingersnaps in a food processor and process until they are fine crumbs. (this should be a heaping cup) Add the walnuts, and sugar and process again until everything is finely ground. Add the butter and process briefly to combine.
  3. Pat the crust into a 9 inch pie plate, and up the sides. Bake for 10-12 minutes. Set aside to cool.
  4. Put the cranberries, 1 cup of the sugar, and 1/4 cup water to a simmer in a saucepan. Lower the heat and simmer the cranberries, uncovered, for about 15 minutes until they've popped and the mixture is quite thick. Let cool slightly and then puree until completely smooth.
  5. Whisk the puree, the eggs, yolks, salt, lemon juice and 1/2 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!
  6. Push the curd through a mesh strainer, using the back of a spoon to get it all through.
  7. Let the curd cool for a few minutes and then drop the room temperature butter in, bit by bit, while you stir to melt it.
  8. Pour the curd into the pie crust and smooth out evenly. Chill the pie until it is firm, about 2 hours or so.
  9. Decorate with sugared cranberries if you like.
  10. To make sugared cranberries, roll damp cranberries in granulated sugar and let dry.
https://theviewfromgreatisland.com/cranberry-pie-recipe/

Make it your own ~

  • Any firm curd will work in this pie, so feel free to experiment.

 

 

don’t forget to pin this cranberry gingersnap pie!

This Cranberry Pie with its spicy gingersnap crumb crust and silky cranberry curd filling brings a little va-va-voom to the traditional dessert table ~ this vibrant pie going to be everybody's holiday favorite! #pie #cranberries #holidays #Thanksgiving #thanksgivingpie #holidaydessert #crumbcrust #cranberrycurd #cranberrypie @gingernsapcrust #gingersnaps

 

 

89 Comments

  • Reply
    Megan
    November 22, 2017 at 4:35 pm

    Hi!! So excited to try this pie! Currently making it but I do not have a mesh strainer or cheesecloth. Do I have to strain it? If so do you know any household items that might work?

    • Reply
      Sue
      November 22, 2017 at 5:09 pm

      No, I didn’t strain mine, but I used a good strong blender, my Vitamix. I can’t think of anything else you could use in this case if you don’t have cheesecloth or a strainer, so just go with it as is.

      • Reply
        Stephanie
        November 23, 2017 at 2:17 pm

        I made this pie today and it was beautiful and tasted amazing and everyone loved it. I did not have a mesh strainer either so I put it through a food mill and it worked perfectly. Thank you for sharing this awesome recipe!

        • Reply
          Sue
          November 23, 2017 at 2:35 pm

          You’re so welcome Stephanie :)

    • Reply
      Laura
      November 23, 2017 at 1:44 am

      I made the curd and crust but made a cheesecake up put in between (baking as I type this). Crossing my fingers for a good result! The curd by itself is so good!

      • Reply
        Sue
        November 23, 2017 at 7:21 am

        I love your creativity, please let me know how it goes ~ and have a wonderful holiday today Laura.

    • Reply
      Jen
      November 23, 2017 at 7:05 am

      I also don’t have a mesh strainer so we used a flat splatter guard mesh thing and it worked just fine. It’s lovely without the chewy bits in it!

      • Reply
        Sue
        November 23, 2017 at 7:19 am

        Perfect! That was an ingenious idea :))

  • Reply
    Stephanie
    November 22, 2017 at 9:52 am

    Hi, Sue! Beautiful recipe! I’m really excited to make this for Thanksgiving this week. I do have a question, however. Do you think pecans would be a good swap for the walnuts? My boyfriend does not care for them and I’m curious if pecans are a good substitute. Is the walnut flavor very prominent or is it just complimentary to the gingersnaps? Thank you!

    • Reply
      Sue
      November 22, 2017 at 10:10 am

      Yes, I think they’d be fine, Stephanie, go for it! The nut flavor is just in the background, and contributes to texture, so another nut is going to work as well. Have a wonderful holiday :)

      • Reply
        Diann
        November 23, 2017 at 9:13 am

        I have family with nut allergies. Would I need to do anything differently if I omit the nuts?

        • Reply
          Sue
          November 23, 2017 at 9:30 am

          Use about 1 1/2 cups crumbs, and 6 Tbsp melted butter to moisten them. It will be like a classic crumb crust.

  • Reply
    Betty
    November 21, 2017 at 5:05 pm

    Sue, my sister and I are making this pie for the first time for Thanksgiving. We are a little confused, lol. Are you saying 1 heaping cup of the CRUSHED ginger snaps and 1 heaping cup of finely chopped walnuts?

    • Reply
      Sue
      November 21, 2017 at 5:23 pm

      Hi Betty ~ you’ll need 5 ounces of gingersnaps, which, when crushed, will be a heaping cup. Then you’ll add a cup of walnuts to the processor. Is that clear? I know recipes can be confusing sometimes.

      • Reply
        Betty
        November 21, 2017 at 5:56 pm

        Thanks Sue. Yes, I did one heaping crushed ginger snaps and one heaping cup of finely chopped nuts, added the brown sugar and melted butter. Patted into the pie plate and waa laa – – – it’s in the oven. :)

  • Reply
    Lindsay
    November 20, 2017 at 5:27 pm

    This looks amazing! I’m going to make it for Thanksgiving this year. I’m thinking about adding a bit of meringue topping to contrast the tartness of the cranberries. Would you recommend changing any of the cooking prep if I plan to put it in the oven at the end to bake the meringue or do you think it will be okay?

    • Reply
      Sue
      November 20, 2017 at 5:50 pm

      I think that would be fine, and it sounds like a great idea :)

  • Reply
    Meryl-Leigh Simons
    November 20, 2017 at 4:28 pm

    I’ve never made curd before… Does this pie hold its shape when cut?

    • Reply
      Sue
      November 20, 2017 at 4:33 pm

      Yes, it’s a little soft, but holds its shape.

      • Reply
        Jenny C.
        November 20, 2017 at 6:36 pm

        Is easy to remove the whole pie from the pan once it’s fully set? I’m trying to see if I’ll be able to put these in pie take out containers to give as gifts. Thanks so much for sharing your recipe and answering our questions!

        • Reply
          Sue
          November 20, 2017 at 7:01 pm

          I’m not sure about that Jenny, I haven’t tried. But I don’t think it would be very easy because crumb crusts are delicate. If you want to give them as gifts I might bake them in disposable foil pans, like the ones you find at the supermarket.

          • Jenny C.
            November 21, 2017 at 1:03 pm

            Thank you so much for the insight for all of us making our 1st homemade cookie crusts ;-)

  • Reply
    Alexa
    November 20, 2017 at 7:54 am

    Is there anything you can sub the nuts for?

    • Reply
      Sue
      November 20, 2017 at 8:05 am

      You can leave the nuts out, Alexa, and add more gingersnap crumbs to make up for the loss of bulk. You may need a little more melted butter, too.

  • Reply
    Kristen
    November 14, 2017 at 3:15 pm

    Hi Sue. My company held a pic bake off this week. I was looking for a pie with WOW factor and found this. I followed your recipe exactly ( to the placement of the garnish) and won 1st place. It was a hit! And the instruction was to easy to follow. Thanks for sharing

    • Reply
      Sue
      November 14, 2017 at 3:30 pm

      No way! I’m so excited, I feel like we both won ;) Congratulations Kristen and thanks so much for letting me know, you made my day!

    • Reply
      Ava
      November 17, 2017 at 9:46 pm

      I want to make this but am worried about getting the cranberry filling smooth. How did you purée it? Did you use a blender or food processor?

      • Reply
        Sue
        November 18, 2017 at 7:39 am

        I used my Vitamix blender, Ava, but you can use a food processor. If it’s not as smooth as you like, you can always push it through a mesh strainer or cheesecloth, but I didn’t find that necessary.

  • Reply
    Shennandoah Utsler
    November 14, 2017 at 3:02 pm

    Lovely recipe!! Thank you for the inspiration and the recipe. My restaurant is very pleased with my pie. I did make my own gingersnap cookies, with fresh ginger, and that really boosted the flavor. Thank you again for such a beautiful pie!

    • Reply
      Sue
      November 14, 2017 at 3:30 pm

      Wow the the homemade gingersnaps must make the crust even better :)

      • Reply
        Shennandoah Utsler
        November 15, 2017 at 7:23 am

        It was really good. I didn’t have walnuts, so i just added more cookies. I loved the curd so much i actually took a slice home for myself!

  • Reply
    Sumona Roy
    November 6, 2017 at 12:51 pm

    Hi Sue,
    I have a friendsgiving that I want to bring this pie to! Do you think it would be ok to make the pie a couple of days ahead of time, freeze it and then thaw it in the fridge the night before?

    • Reply
      Sue
      November 6, 2017 at 1:25 pm

      If I were you I’d make the filling and crust a couple of days ahead, and then assemble the day of. The curd will keep fine, well wrapped, and the crust will too.

      • Reply
        Sumona Roy
        November 6, 2017 at 2:42 pm

        Thanks, Sue! Can’t wait to make it!

  • Reply
    MaryB
    October 30, 2017 at 1:53 pm

    Beautiful! Nut allergy here – would you recommend subbing extra ginger snap crumbs or something else?

  • Reply
    BA
    October 12, 2017 at 2:08 pm

    Can I make this with frozen cranberries? They don’t have fresh cranberries where I live.

    • Reply
      Sue
      October 12, 2017 at 2:19 pm

      You can definitely make it with frozen!

  • Reply
    Nerissa
    October 5, 2017 at 11:28 pm

    Hi Sue, I just made this pie and it’s delicious! I added more cranberries and and reduced the sugar and butter and it turned out great. Beautiful colour and I would definitely make this again. Thanks!

    • Reply
      Ava
      November 17, 2017 at 9:45 pm

      Was it hard to purée the cranberries until completely smooth? I’m not sure if I should use a blender or food processor.

  • Reply
    Tobi
    March 5, 2017 at 11:22 pm

    Hi. The color caught my eye and I’m smitten!!! Could I use frozen berries as I can’t get fresh??

    • Reply
      BA
      October 12, 2017 at 2:08 pm

      Hello Tobi. Did you happen to try this with the frozen cranberries? I’m very interested.

  • Reply
    Candace
    December 22, 2016 at 8:45 pm

    I plan to make this at Christmas. Do you think it would sit well for a day or should it be served the same day? I also thought of making the curd separately and putting the pie together on the day.
    Thank you!

    • Reply
      Sue
      December 22, 2016 at 9:35 pm

      I think you can do it either way, Candace. I would tend to make the curd ahead and assemble the pie the day you will serve it, but honestly, we kept the pie for days in our refrigerator and enjoyed it.

  • Reply
    Melissa
    December 21, 2016 at 9:55 am

    This does look fantastic! I’m wondering if I could use my gingerbread cookie recipe for the crust and it come out? Hmmmm

    • Reply
      Sue
      December 21, 2016 at 11:59 am

      I’m sure you could ~ go for it Melissa!

  • Reply
    Lizzie
    December 19, 2016 at 1:52 pm

    I asked The Honey to come into my office to see the pic of this pie. His first reaction was “You know I don’t do beets.” Ha ha ha did we laugh. Now we’re going to have to plan a dinner party for which this WILL be THE dessert. Thanks for the recipe and the giggle.

    • Reply
      Sue
      December 19, 2016 at 2:10 pm

      Oh gosh, is there a husband alive who ‘does beets’? And it’s such a shame ;) Hope this pie doesn’t disappoint him, Lizzie :)

      • Reply
        Lizzie
        December 20, 2016 at 4:28 pm

        What IS it with guys and beets anyway??? But, to his eternal credit, he loves fennel, kohlrabi, parsnips and turnips (but not at the same time).

  • Reply
    Zsofi
    December 4, 2016 at 12:11 pm

    absolutely amazing!!!! i just tried it today. Only change was that i had a dry stollen sitting around and i used that instead of the ginger cookies. My daughter said: “we should do this more often” and she is really picky!!!

    • Reply
      Sue
      December 4, 2016 at 12:44 pm

      Fabulous! I like your ingenuity with the stollen, too :)

  • Reply
    Robyn
    December 2, 2016 at 11:29 pm

    Hi I was going to make this Monday for pudding but I’m worried about time etc. Will it be just as good if I make it the night before or should I make it then serve immediately?

  • Reply
    Willow | Will Cook For Friends
    November 22, 2016 at 4:33 pm

    Lady, this pie sounds AMAZING! I usually go through a cranberry-obsession phase every year, too (in fact, I think I feel it coming on just looking at this recipe) and cranberry curd happens to be one of my favorite things ever. I love the addition of walnuts to the crust, too. Yum yum yum yum yum.

    Also, can I just say that making “something new” a tradition is the best idea ever? I mean, I love the classic Thanksgiving feast my family does each year, but it would be so much fun to have one or two new things to keep things fresh and fun. I might have to introduce this to my family, starting with this here pie (they’re bound to be won over, right?). :)

  • Reply
    Mary Ann | The Beach House Kitchen
    November 22, 2016 at 4:15 pm

    Sounds absolutely delicious Sue! And that color!! Just gorgeous! Happy Thanksgiving!

  • Reply
    grace
    November 21, 2016 at 5:47 am

    pretty sure this is the prettiest pie ever made. i’d like to have several sweaters in that hue! :)

    • Reply
      Sue
      November 21, 2016 at 7:31 am

      haha, me too!

  • Reply
    Jennifer @ Seasons and Suppers
    November 20, 2016 at 7:35 am

    That colour is off the charts gorgeous! and the sugared cranberries and the gingersnap crust, well, it’s all just a perfect dessert centerpiece :)

    • Reply
      Sue
      November 20, 2016 at 8:11 am

      Thanks Jennifer, I could stare at it all day!

  • Reply
    Laura | Tutti Dolci
    November 19, 2016 at 9:17 pm

    What a stunning pie, Sue! That color is fabulous!

  • Reply
    Jules @ WolfItDown
    November 19, 2016 at 5:19 pm

    Holy smoke! Definitely a show stopper at a dinner party! O.O It sounds amazing too :)

  • Reply
    Susan
    November 19, 2016 at 10:56 am

    Hello, Gorgeous! Talk about a sexy-looking pie :) I love making curds in the microwave – so easy and they turn out great. Love the pics!

  • Reply
    Tara | Deliciously Declassified
    November 19, 2016 at 9:05 am

    Wow! What a stunning cake! I’m sure it tastes just as great as it looks, too. Would be a nice changeup from the usual suspects at the Thanksgiving dessert table :)

  • Reply
    Abbe@This is How I Cook
    November 18, 2016 at 8:58 pm

    Winner, winner, chicken dinner! I’ll take the pie!

    • Reply
      Sue
      November 19, 2016 at 7:18 am

      Me too, every time ;)

  • Reply
    Dawn @ Words Of Deliciousness
    November 18, 2016 at 8:09 pm

    The pie is gorgeous! I love the color and I love the cranberry filling. I am a big fan when it comes to cranberries.

  • Reply
    Tricia @ Saving room for dessert
    November 18, 2016 at 5:14 pm

    This is a show stopper for sure! Everybody will want to skip the turkey and dressing and get right on with the pie! Absolutely beautiful. It must have a fantastic flavor. Bravo!

  • Reply
    Penny
    November 18, 2016 at 2:18 pm

    All I can say is “Genius”! What a great riff on Thanksgiving ingredients. Will try at my earliest convenience. Thanks Sue.

  • Reply
    Chris Scheuer
    November 18, 2016 at 12:34 pm

    Beautiful, beautiful, beautiful! I want a dress in that gorgeous color! Love the crust and that cranberry curd sounds amazing!

    • Reply
      Sue
      November 18, 2016 at 2:11 pm

      Haha Chris, we need to go shopping for dresses, I want to match my pie too!

  • Reply
    Susan
    November 18, 2016 at 12:28 pm

    This sounds very interesting, and if I do say so, much better than pumpkin pie (and that’s even though my mother always made spectacularly good pumpkin pie). I’ve never found commercial ginger snaps that I like, and I’ve never seen your brand. So I’d bake a batch of Triple The Ginger cookies (from allrecipes.com) to use for the crust. And then of course “suffer” through eating the rest of the batch… It’s nice to know that one doesn’t need a double boiler to make curd – that’s one of those luxuries I don’t have room for in my kitchen.

    • Reply
      Sue
      November 18, 2016 at 2:13 pm

      Enjoy Susan ~ I think I might make some gingersnaps this season for the blog…I’ll check out that recipe.

  • Reply
    Schatzi49
    November 18, 2016 at 11:39 am

    Oh my gosh, I need to get to the store for some gingersnaps. My son and I are cranberry nutz…..we even eat them raw and use as a garnish for drinks. Love fresh cranberries.

    • Reply
      Sue
      November 18, 2016 at 2:14 pm

      I’m just getting used to eating them raw, I made a great relish for brats earlier this season that we all fell in love with. I hear people pop the sugared cranberries like candy, but I haven’t tried that yet.

  • Reply
    Bita
    November 18, 2016 at 11:24 am

    Wow Sue – what a beautiful, sexy looking pie! I am so going to try this recipe. Again your artist eye is unstoppable :) love it! I can tell that it is super delicious as well. That crust though…and I love that it seems simple to make. I can’t deal with the labor intensive crusts. Easy and beautiful – this one looks like a show stopped. Thank you for sharing your talent!!!

    • Reply
      Sue
      November 18, 2016 at 3:28 pm

      I’m a crumb crust kinda gal whenever I can justify it…they’re sooooo much easier.

  • Reply
    2 sisters recipes
    November 18, 2016 at 10:53 am

    Sue this pie so amazing ! In fact we love all your recipes – never ever made homemade curd but will have to try it simply because you make it so easy for us to do!

  • Reply
    Barbara
    November 18, 2016 at 9:52 am

    Love that color, Sue! So pretty and perfect for the holidays. I discovered cranberry curd a couple years ago and made some miniature tarts with it…. the recipe had a fabulous pecan crust. I’ve taken them to several holiday events and they’re always a big hit. Everyone is always so surprised to discover it was a cranberry curd.
    Love the idea of the gingersnap crust with your pie….can’t wait to try it!

  • Reply
    Jolina
    November 18, 2016 at 9:10 am

    Oh my word that looks incredible. The crust alone I will eat as a cookie! But you’re right, that filling is gorgeous. I don’t work with fresh cranberries much (silly mistake years ago, boring story) but I think I will need to rethink that!

  • Reply
    Renz
    November 18, 2016 at 8:40 am

    I would probably eat all the crust out quickly. It looks divine!!

    • Reply
      Sue
      November 18, 2016 at 8:45 am

      I know, I actually binge eat the cookies themselves…

  • Reply
    Lisa @garlicandzest.com
    November 18, 2016 at 8:33 am

    Sue – this is such a wow-zer! That gorgeous magenta color, the spice from the gingersnap crust and those sugar coated cranberries! Oh-Ma-Gawd! I’ve never made cranberry curd before, but it looks absolutely luscious!

    • Reply
      Sue
      November 18, 2016 at 8:48 am

      You’re right on with the comment about the spice from the gingersnaps…that just makes the pie!

  • Reply
    Tina Dawson | Love is in my Tummy
    November 18, 2016 at 8:32 am

    What a GORGEOUS pie? That color is to die for! I love how you’ve made everything easier – from microwave curds to the simplest solution to frosted berries – just roll them in sugar when wet! Ha ha! So brilliant! :)

    • Reply
      Sue
      November 18, 2016 at 8:49 am

      I’m always looking out for the easiest way from A to B ;)

  • Reply
    Sarah @ Champagne Tastes
    November 18, 2016 at 8:31 am

    This is GORGEOUS!!! I love cranberries– I never thought about turning them into a custard though!

    • Reply
      Sue
      November 18, 2016 at 8:50 am

      Thanks Sarah ~ I’m turning them into just about everything these days, I can’t get enough.

  • Reply
    Thais FK
    November 18, 2016 at 8:23 am

    I love everything about this pie! The color of the filling, the structure of the crust, it is absolutely stunning! I’ll definitely try to make it one of these days, maybe substituting the cranberries with lingonberries, of which I have the freezer full :D Thank you for this post!

    • Reply
      Sue
      November 18, 2016 at 8:51 am

      Oh that sounds great Thais, I don’t think I’ve ever had a fresh lingonberry, only in jam.

  • Reply
    Angie@Angie's Recipes
    November 18, 2016 at 5:51 am

    How gorgeous is that! I might make this for X’mas!! Can’t take my eyes off it :-))

    • Reply
      Sue
      November 18, 2016 at 8:51 am

      :)))

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