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Cranberry Pie

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Prep Time 30 minutes
Cook Time 4 hours
Course Dessert
Cuisine American
Servings 8

Ingredients
  

Pretzel Pecan Crust

  • 4 oz gingersnap cookies crushed*
  • 1 cup chopped pecans*
  • 4 T unsalted butter melted
  • 3 T brown sugar

Cranberry Pie Filling

  • 12 oz. fresh or frozen cranberries plus a few extra for garnish
  • 1/3 cup lemon juice
  • 2 tsp fresh lemon zest
  • 2 large egg yolks
  • 3 large eggs
  • 2 1/2 cup sugar
  • 3/4 cup {1 1/2 sticks} unsalted butter, cut into pieces
  • pinch of Kosher salt

Instructions
 

Pie crust

  • Combine all ingredients and press into shallow pie dish.  Bake at 350 degrees for 10 minutes or until firm.  Cool
    *Use food processor to make cookie crumbs and chopped pecans if available

Pie

  • Cook purée, eggs, egg yolks, lemon zest, lemon juice, salt, and 1/2 cup sugar in a heat proof bowl set over a saucepan of simmering water (bowl should not touch the water). Stir with a rubber spatula and scrape down sides of the bowl often, until curd thickens and coats spatula, about 8-10 minutes. Let cool until just warm.
  • Using an electric mixer on medium-high, beat the curd, adding butter a piece at a time and incorporating after each addition, until curd looks lighter in color and texture, about 5 minutes.
  • Scrape mixture into the crust and chill until firm, about 2-4 hours.
  • Toss reserved cranberries with sugar. Top pie with sugared cranberries
  • Garnish servings with whipped cream if desired
Keyword Christmas dessert, cranberry pie, cranberry recipe, Thanksgiving