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.
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.