Description
Creamy Cranberry Pie with Gingersnap Crust: An Amazing Ultimate Recipe
Ingredients
Scale
- For the Gingersnap Crust:
- 2 cups gingersnap cookie crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- For the Creamy Filling:
- 2 cups fresh or frozen cranberries
- 1 cup granulated sugar (adjust based on tartness)
- 1 tablespoon cornstarch
- 1 cup heavy cream
- 1 cup cream cheese, softened
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- ½ teaspoon ground cinnamon (optional)
Instructions
- Begin by preheating your oven to 350°F (175°C).
- Make the Crust: In a bowl, combine gingersnap cookie crumbs, melted butter, and sugar. Mix until well combined.
- Form the Crust: Press the mixture into the bottom and up the sides of a 9-inch pie pan, ensuring it’s compact.
- Bake the Crust: Place the crust in the preheated oven and bake for 10-12 minutes. Remove and let it cool.
- Prepare Cranberry Mixture: In a saucepan over medium heat, combine cranberries, sugar, and cornstarch. Cook until the cranberries burst and the mixture thickens (about 5-7 minutes). Remove from heat and let cool slightly.
- Make the Creamy Filling: In a mixing bowl, beat together the cream cheese, heavy cream, vanilla extract, lemon juice, and cinnamon until smooth and creamy.
- Layer the Filling: Pour the creamy mixture into the cooled gingersnap crust, spreading it evenly.
- Add Cranberry Layer: Spoon the cranberry mixture over the creamy filling, spreading it gently to avoid mixing.
- Chill the Pie: Refrigerate the pie for at least 30-60 minutes to allow it to set properly.
- Serve: Once chilled, slice and serve the pie, garnishing with whipped cream if desired.
Notes
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg