About the Recipe
If you like the flavor of cranberries, but not necessarily cranberry sauce from a can, this is the perfect dessert for you! You get the bold cranberry flavor from the cranberry curd that is brighten up with lemon juice, with a little extra body thanks to the eggs. If you are looking for that one dessert this year that is not the traditional pumpkin or pecan pie, this is the perfect recipe for you.
Make sure when you are making the cranberry curd, you are constantly stirring and paying attention to its thickness. The mixture should bubble and coat the back of a spoon, but it should not get to a pudding-like consistency. The hardest part is knowing when to remove the curd from the heat so it can set properly. A double boiler will help you prevent over-cooking and "scrambling" those eggs that are in the curd. When in doubt, lower and slower heat is the way to go!
· 5 oz. Gingersnaps
· 1 Cup Walnuts
· 3 Tbsp. Brown Sugar
· 4 Tbsp. Butter, Melted
· 12 oz. Bag Fresh Cranberries
· 1 ½ Cups Sugar, Divided
· 3 Large Eggs
· 2 Egg Yolks
· 1/8 tsp. Kosher Salt
· ½ Cup Fresh Lemon Juice
· 4 Tbsp. Unsalted Butter, Room Temp and Cut into Pieces
· Sugared Cranberries
· Fresh Thyme Sprigs or Mint Leaves
1) Set oven to 350F Lightly spray a 9 inch pie plate with cooking spray.
2) Put the gingersnaps in a food processor and process until they are fine crumbs. (this should be a heaping cup) Add the walnuts, and sugar and process again until everything is finely ground. Add the butter and process briefly to combine.
3) Pat the crust into your pie plate, and up the sides. Bake for 10-12 minutes. Set aside to cool.
4) Put the cranberries, 1 cup of the sugar, and 1/4 cup water to a simmer in a saucepan. Lower the heat and simmer the cranberries, uncovered, for about 15 minutes until they've popped and the mixture is quite thick. Let cool slightly and then puree until completely smooth.
5) Whisk the puree, the eggs, yolks, salt, lemon juice and 1/2 cup sugar together in a saucepan and set over medium heat. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon, this will take about 10 minutes or so. Stay by the pan the whole time and stir! Note: let the mixture just come up to a bubble, and then remove from heat.
6) Push the curd through a mesh strainer, using the back of a spoon to get it all through.
7) Let the curd cool for a few minutes and then drop the room temperature butter in, bit by bit, while you stir to melt it.
8) Pour the curd into the pie crust and smooth out evenly. Chill the pie until it is firm, about 2-3 hours.
9) Decorate with sugared cranberries and thyme if desired.
10) To make sugared cranberries, roll damp cranberries in granulated sugar and let dry.