Cranberry Gingersnap Pie is a delightful dessert that combines the tartness of cranberries with the spicy warmth of gingersnap cookies. This pie is perfect for fall and winter gatherings, offering a unique twist on traditional fruit pies. With its buttery crust and creamy filling, it’s sure to impress your guests!

Ingredients

For the Gingersnap Crust

• 2 cups gingersnap cookie crumbs (about 30 cookies)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter (melted)

For the Cranberry Filling

• 2 cups fresh or frozen cranberries (thawed if frozen)
• 3/4 cup granulated sugar (adjust based on tartness)
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

For the Cream Cheese Layer (optional)

• 8 oz cream cheese (softened)
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup whipped topping (like Cool Whip)

Timing

Making Cranberry Gingersnap Pie takes about 20 minutes for preparation and 30-35 minutes for baking.

Instructions

Step 1: Prepare the Gingersnap Crust

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Mix Crust Ingredients: In a mixing bowl, combine gingersnap cookie crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
3. Form the Crust: Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake for 10 minutes until set. Remove from the oven and let cool.

Step 2: Make the Cranberry Filling

1. Combine Ingredients: In a medium saucepan, combine cranberries, granulated sugar, cornstarch, lemon juice, vanilla extract, ground cinnamon, and salt.
2. Cook the Filling: Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens (about 10-15 minutes). Remove from heat and let it cool slightly.

Step 3: Prepare the Cream Cheese Layer (optional)

1. Beat Ingredients: In a mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
2. Fold in Whipped Topping: Gently fold in the whipped topping until fully combined.

Step 4: Assemble the Pie

1. Layer the Cream Cheese: If using, spread the cream cheese layer evenly over the cooled gingersnap crust.
2. Add Cranberry Filling: Pour the cranberry filling over the cream cheese layer (or directly onto the crust if not using cream cheese).

Step 5: Bake

1. Bake the Pie: Bake the pie in the preheated oven for 15-20 minutes, until the filling is bubbly and the crust is lightly browned.
2. Cool: Remove from the oven and let it cool to room temperature. Refrigerate for at least 2 hours before serving.

Step 6: Serve

1. Slice and Enjoy: Slice the pie and serve chilled or at room temperature. Enjoy the delicious combination of flavors!

Nutritional Information

Here’s a quick overview of the nutritional content of Cranberry Gingersnap Pie (per slice, based on 10 slices):

Nutrient	Amount per Serving
Calories	250
Protein	3g
Fat	12g
Carbohydrates	35g
Fiber	1g
Sugar	18g

Tips for Customization

• Add Spices: Incorporate ginger or nutmeg into the cranberry filling for extra warmth.
• Top with Whipped Cream: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for added richness.
• Use Other Fruits: Mix in other fruits like apples or pears for a unique flavor twist.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even more delicious!

Conclusion

Cranberry Gingersnap Pie is a festive and flavorful dessert that beautifully combines the tartness of cranberries with the warmth of gingersnap cookies. This pie is perfect for holiday gatherings and is sure to be a hit with family and friends!