Description
Cranberry Gingersnap Pie is a delightful dessert that combines the sweet-tart flavor of fresh cranberries with a spicy, crunchy gingersnap crust. This show-stopping pie is perfect for holiday gatherings or cozy dinners, delivering a burst of seasonal flavors in every slice. With its stunning presentation and irresistible taste, it’s bound to impress your guests and leave them asking for seconds.
Ingredients
Scale
- 2 cups gingersnap cookie crumbs
- 6 tbsp unsalted butter, melted
- 3 cups fresh cranberries
- 1 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- 1 tsp vanilla extract
- 2 large eggs
Instructions
- 1. Preheat oven to 350°F (175°C). Pulse gingersnap cookies into fine crumbs and transfer to a bowl.
- 2. Combine melted butter with cookie crumbs; press firmly into a pie pan. Bake for about 10 minutes until set.
- 3. In another bowl, mix cranberries, sugar, cornstarch, cinnamon, and ginger until coated.
- 4. Add eggs and vanilla extract; stir until well combined.
- 5. Pour the cranberry mixture into the baked crust and spread evenly.
- 6. Bake for 35-40 minutes or until set and golden brown on top. Allow to cool before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 80mg