Nothing says holiday like cranberries and gingersnaps, and the two make quite a pair in this colorfully delicious dessert. With a spicy gingersnap crumb crust and a silky cranberry curd filling, this Cranberry Gingersnap Pie will make a lovely and festive new addition to your holiday dessert table.
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Nothing says holiday like cranberries and gingersnaps, and the two make quite a pair in this colorfully delicious dessert. With a spicy gingersnap crumb crust and a silky cranberry curd filling, this Cranberry Gingersnap Pie will make a lovely and festive new addition to your holiday dessert table.
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Ingredients
Crust
- 1 cup walnuts
- 4 tbsp coconut sugar
- 1 tsp ground ginger
- 1 1/2 cups almond flour
- 4 tbsp coconut oil, melted
- 1-2 tbsp molasses
- 1 pinch of salt
Filling
- 12 oz bag of fresh cranberries
- 1 1/2 cups organic coconut sugar, divided
- 1/4 cup water
- 3 large eggs
- 2 egg yolks
- 1 pinch of salt
- 1/2 cup fresh lemon juice
- 4 tbsp coconut oil, at room temp
Servings:
Units:
Instructions
Crust
- Set oven to 350F
- Put walnuts, coconut sugar, ginger and almond flour in food processor; process until everything is finely ground.
- Add the coconut oil, molasses and salt and process briefly to combine.
- Remove the mixture from the processor and transfer to a 9-inch pie plate. Pat the mixture into the bottom of the dish, and up the sides to form your crust.
- Bake for 10-12 minutes. Then, set aside to cool.
Filling
- Combine the cranberries, 1 cup of the sugar, and 1/4 cup water in a saucepan.
- Set the heat to low and simmer the cranberries, uncovered, for about 15 minutes until they've popped and the mixture is quite thick.
- Remove from heat to let the mixture cool slightly and then puree in a Vitamix until completely smooth.
- In a saucepan, combine the puree with the eggs, yolks, salt, lemon juice and remaining 1/2 cup sugar, and whisk together.
- Set over medium heat to cook, stirring constantly until the mixture thickens and coats the back of the spoon. This will take about 10 minutes or so.
- Push the curd through a mesh strainer, using the back of a spoon to get it all through.
- Let the curd cool for a few minutes and then add in the room temperature coconut oil, bit by bit, while you stir to melt it.
- Pour the curd into the pie crust and smooth out evenly. Then set in the fridge and chill until firm, about 2 hours or so.
Garnish
- Top off your pie with a sugared cranberry garnish. Just roll damp cranberries in organic cane sugar (or coconut sugar) and let dry.
- For a little extra fancy, accent the inner edges of the crust with slivered almonds, and pop a fresh sprig of mint in the center of your dish.
Recipe Notes
Recipe adapted from theviewfromgreatisland.com and photographed by Tea-friend and whole foods blogger, Erin Williams of Kitchen of Eatin'
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