Cranberry Curd Pie with Gingersnap-Walnut Crust

Makes one 9-inch pie

Recipe from theviewfromgreatisland.com

Husband-Tested in Alice’s Kitchen

This unusual pie is downright delicious!  The sweet crumbly gingersnap crust is the perfect foil for the sweet-tart cranberry filling.  (Its tartness reminded me of the tartness of a lemon merengue pie.)  Serve each slice with a dollop of sweetened whipped cream.  What a perfect dessert for a special occasion where the color red is in order or cranberries are called for.  (Valentine’s Day or Thanksgiving, perhaps?)

Crust

5 ounces gingersnaps

1 cup walnuts

3 Tablespoons brown sugar

4 Tablespoons unsalted butter, melted

Filling

12-ounce bag of fresh cranberries (frozen berries can be used, thawed)

1 ½ cups sugar, divided

¼ cup water

3 large eggs

2 large egg yolks

Pinch of salt

½ cup fresh lemon juice

4 Tablespoons unsalted butter, room temperature and cut into small pieces

Garnish (optional)

A few sugared cranberries (Reserve a few cranberries, coat them in a bit of egg white and then roll them in sugar and allow them to dry before using.)

Fresh thyme sprigs or mint leaves

Instructions

Preheat oven to 350F.  Put the gingersnaps in a food processor and process until they are fine crumbs.  (This should equal a heaping cup.)  Add the walnuts and sugar to the processor.  Process until everything is finely ground.  Add the melted butter and process briefly to combine.

Pat the crust into a 9-inch pie plate and up the sides.  (See photo.) Bake for 10-12 minutes.  Set aside to cool.

Use a measuring cup to press the crust into the pie plate.

Put the cranberries, 1 cup of the sugar and ¼ cup water in a saucepan and bring to a simmer.  Simmer, uncovered, for about 15 minutes until the cranberries pop and the mixture is thick.  Let cool slightly and then puree until completely smooth.  Whisk the puree, the eggs, the yolks, the lemon juice and ½ cup sugar and then set over medium heat. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10 minutes. (See photo.) 

The thickened curd should coat the back of a spoon.  

Use a finger and draw a clear trail through the curd to test.

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.  Drop the room temperature butter in, bit by bit, while you stir to melt it.  Pour the curd into the pie crust and smooth out evenly.  Chill the pie until it is firm, about 2 hours.  Decorate with the sugared cranberries and herb sprigs, if desired.