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Creamy Cranberry Pie Recipe

Irresistibly Creamy Cranberry Pie Recipe for the Holidays

This Creamy Cranberry Pie Recipe features a spiced gingersnap crust and a rich, creamy filling, perfect for holiday gatherings.
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Prep Time 40 minutes
Cook Time 20 minutes
Chill Time 8 hours
Total Time 9 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gingersnap Crust
  • 2 cups Gingersnap cookie crumbs Substitute with graham cracker or vanilla wafer crumbs if desired.
  • 1/2 cup Unsalted butter Melted.
  • 1/4 cup Light brown sugar
  • 1/4 teaspoon Kosher salt
For the Filling
  • 12 oz Fresh cranberries Frozen cranberries can work as a substitute.
  • 1 cup Granulated sugar Reduce for a tarter pie.
  • 2 large Eggs Plus 2 yolks.
  • 1 tablespoon Meyer lemon zest Or a mix of lemon and orange zest if needed.
  • 1 tablespoon Meyer lemon juice Or a mix of lemon and orange juice if needed.
  • 1/2 cup Room temperature butter Softened.
For Serving
  • 1 cup Fresh whipped cream
  • Sugared cranberries An optional garnish.

Equipment

  • Oven
  • Food Processor
  • medium saucepan
  • Blender or immersion blender
  • Mixing bowl
  • 9-inch pie dish
  • fine mesh sieve
  • Double Boiler

Method
 

Step by Step Instructions
  1. Preheat your oven to 350°F (175°C). Pulse gingersnap crumbs, melted butter, brown sugar, and salt in a food processor until combined.
  2. Transfer the mixture into a pie dish, pressing it evenly. Bake for 12-13 minutes until golden. Cool completely.
  3. In a saucepan, combine cranberries, 1 cup of sugar, and a splash of water. Simmer for 15-20 minutes until cranberries burst and thicken.
  4. Remove from heat, puree until smooth. In a bowl, whisk in eggs, yolks, lemon zest, juice, and remaining sugar.
  5. Place a bowl over simmering water. Pour cranberry-egg mixture into bowl, stirring constantly for 15-20 minutes until thickened.
  6. Strain the mixture through a sieve. Gradually blend in softened butter until fully incorporated.
  7. Pour filling into cooled crust, spreading evenly. Chill in the refrigerator for at least 8 hours or overnight.
  8. Serve slices topped with whipped cream and optionally garnished with sugared cranberries.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 400IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

Allow hot mixtures to cool slightly before blending. Ensure cranberry mixture thickens during simmering. Using softened butter prevents lumps. Chill for optimal cut consistency. Customize with different berries or gluten-free crust.

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