Introduction
Every bite of this delightful Cranberry Gingersnap Pie is a burst of festive flavors that captures the essence of the holiday season. Picture a perfectly spiced filling made with tart cranberry sauce and warm ginger, all nestled inside a crunchy, sweet gingersnap crust. This dessert is not just a treat—it’s a conversation starter at any gathering, perfect for both Thanksgiving feasts and cozy winter nights. Let’s delve into a recipe that’s as comforting as it is delicious!
Ingredients
- 1 ½ cups gingersnap cookie crumbs
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- 1 can (14 oz) whole berry cranberry sauce
- ⅓ cup brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 8 servings
Directions and Instructions
- Preheat your oven to 350°F (175°C). The aroma of baking will soon fill your kitchen!
- In a medium bowl, combine the gingersnap cookie crumbs and melted butter. Mix until the crumbs are well-coated and resemble wet sand. Press this delicious mixture firmly into the bottom and up the sides of a 9-inch pie pan.
- In another bowl, mix together the cranberry sauce, granulated sugar, brown sugar, flour, ground ginger, ground cinnamon, and salt until everything is well combined. The vibrant red color of the cranberry sauce will get your taste buds tingling.
- Stir in the eggs and vanilla extract, mixing until the filling is smooth and glossy.
- Carefully pour the cranberry mixture into your prepared gingersnap crust, spreading it evenly.
- Place the pie in the preheated oven and bake for 30-35 minutes, or until the filling is set and the edges of the crust are beautifully golden brown.
- Remove the pie from the oven and allow it to cool to room temperature before serving. Enjoy each slice with a dollop of whipped cream for an extra special touch!
Notes or Tips
- If you desire an extra layer of flavor, consider adding a zest of orange or a splash of orange juice into the cranberry filling for a citrus twist.
- Store any leftovers in the refrigerator, where the flavors will continue to meld for a day or two.
- For a gluten-free version, use gluten-free gingersnap cookies to make the crust.
Cooking Techniques
This recipe showcases a few lovely techniques that bring out the best in its ingredients:
- Pressing the Crust: Ensure your gingersnap crust is firmly pressed into the pie pan for a sturdy base that holds up to the filling.
- Baking Time: Keep an eye on your pie as it bakes, as ovens can vary. The edges should be golden, and the filling should look set in the center.
- Cooling: Allow the pie to cool completely at room temperature before serving, as this helps the filling to firm up beautifully for clean slices.
FAQ
- Can I make this pie ahead of time? Absolutely! This pie can be made a day in advance. Just store it covered in the refrigerator until you’re ready to serve.
- What can I substitute for gingersnap cookies? If you don’t have gingersnaps, graham crackers can be used, but you’ll miss out on that lovely spicy warmth.
Conclusion
This Cranberry Gingersnap Pie is sure to become a cherished favorite at your holiday gatherings. With its unique blend of spicy gingersnap crust and tart cranberry filling, it’s more than dessert—it’s a celebration on a plate! So gather your ingredients, share the joy with family and friends, and prepare for praise as you serve this exquisite pie. Happy baking!