Cranberry Gingersnap Pie Recipe
250kcal
Ingredients
For the Crust
- 2 cups Gingersnap cookie crumbs
- 1/4 cup Granulated sugar
- 1/2 cup Unsalted butter, melted
For the Filling
- 2 cups Fresh or frozen cranberries
- 1/2 cup Granulated sugar
- 2 tablespoons Cornstarch
- 2 tablespoons Lemon juice
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 1/4 teaspoon Salt
For the Cream Cheese Layer
- 8 ounces Cream cheese, softened
- 1/2 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Whipped topping
Method
How to Make Cranberry Gingersnap Pie
- Preheat your oven to 350°F (175°C).
- Mix the gingersnap cookie crumbs, granulated sugar, and melted butter in a mixing bowl.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake for 10 minutes.
- Combine cranberries, granulated sugar, cornstarch, lemon juice, vanilla extract, ground cinnamon, and salt in a medium saucepan.
- Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens (10–15 minutes).
- Beat together softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Fold in the whipped topping gently until fully combined.
- Spread the cream cheese layer evenly over the cooled gingersnap crust.
- Pour the cranberry filling over the cream cheese layer or directly onto the crust if you opted out of the cream cheese.
- Bake the pie in the preheated oven for 15–20 minutes.
- Cool the pie at room temperature before refrigerating for at least 2 hours.
- Slice the pie and serve chilled or at room temperature.
Nutrition
Serving1sliceCalories250kcalCarbohydrates35gProtein3gFat12gSaturated Fat7gPolyunsaturated Fat1gMonounsaturated Fat4gCholesterol25mgSodium180mgPotassium150mgFiber1gSugar15gVitamin A300IUVitamin C5mgCalcium40mgIron1mg
Notes
For best results, ensure cream cheese is at room temperature before mixing. Avoid overcooking the cranberry filling to preserve its color.