Cranberry Pie Recipe

Cranberry Pie Recipe: My show-stopping Cranberry Pie with a gingersnap crumb crust is certain to bring a little bit of a little bit of va-va-voom to your holiday dessert table this year.

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Cranberry Pie Recipe

Beautiful bright magenta cranberry pie.


In essence, this recipe for an easy cranberry pie consists of a colorful homemade cranberry curd filling that is situated inside of an easy gingersnap crumb crust. The colors are vibrant, and the flavors are as joyous as the season itself. On that holiday table, which is all too frequently uninteresting, it really claims attention, and you can pretty much guarantee that your friends and family have never eaten it before.

Bright magenta cranberry pie with gingersnap crust.


In order to make the curd filling for cranberry pie, sour fresh pureed cranberries are first combined with eggs, additional yolks, sugar, and lemon juice. The mixture is then boiled until it reaches a thick consistency. You might remember that I have a recipe for microwave cranberry curd on the site, and that particular recipe would also work. The microwave recipe yields a curd that is lighter and fluffier, but either version will perform exceptionally well.

After the curd has been boiled, while it is still warm, I stir in some butter that has been at room temperature. This helps to make the curd more glossy. Wouldn’t you like to jump right in and learn more?

Whisking silky cranberry curd in a glass bowl.


  • 9 inch pie plate
  • blender or food processor

Whisking butter into freshly made cranberry curd.



  • 5 ounces gingersnaps
  • 1 cup walnuts or pecans
  • 3 Tbsp brown sugar
  • 4 Tbsp buttermelted


  • 12 ounce bag of fresh cranberriesyou can use frozen berries too.
  • 1 1/2 cups sugar, divided
  • 3 large eggs
  • 2 egg yolks
  • pinch of salt
  • 1/2 cup fresh lemon juice
  • 4 Tbsp (1/2 stick) unsalted butter, at room temp and cut in pieces


  • sugared cranberries
  • fresh thyme sprigs or mint leaves

a gingersnap crumb crust


  • Preheat the oven to 350 degrees Fahrenheit. Spray a pie pan measuring 9 inches with cooking spray in a light coating.
  • In a food processor, place the gingersnaps, and process them until they reach the consistency of fine crumbs. (this should be a significant amount) Add the sugar and walnuts, and continue processing until everything is completely ground to a fine consistency. After adding the butter, briefly process the ingredients together.
  • The dough should be pressed into the pie plate and worked up the sides. For ten to twelve minutes, bake. Wait for it to cool down.
  • Put the cranberries, one cup of sugar, and one-fourth cup of water into a pot and bring the mixture to a simmer. Reduce the temperature and let the cranberries simmer, uncovered, for around fifteen minutes, or until the cranberries have popped and the mixture has become fairly thick. Then, after allowing it to gently cool, purée it until it is absolutely smooth.
  • In a saucepan, combine the puree, eggs, yolks, salt, lemon juice, and half a cup of sugar by whisking them together. Place the pot over medium heat setting. It will take around ten minutes for the mixture to thicken and coat the back of a spoon, during which time you should continue to whisk it with a consistent motion. Stir the mixture while you remain seated next to the pan.A word of caution: after the mixture has reached the point where it begins to bubble, take it off the heat.
  • To ensure that the curd is completely strained through the strainer, use the back of a spoon to push it through the strainer.
  • After allowing the curd to cool for a few minutes, gradually combine the butter that has been at room temperature with the curd while stirring it to melt it.
  • When the pie crust is ready, pour the curd into it and level it out evenly. Place the pie in the refrigerator for approximately two hours, or until it reaches the desired consistency.
  • Depending on your preference, you can decorate the dish with sugared cranberries and sprigs of thyme or mint leaves.


  • The cranberries should be rolled in granulated sugar and then let to dry.
  • Instead of using gingersnaps for the crust, you can substitute graham crackers or plain chocolate as an alternative.
  • You may make a crust without nuts by omitting the walnuts; simply add more crumbs to make up for the difference.

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