Yummy Cranberry Gìngersnap Pìe

This Cranberry Pie with its spicy gingersnap crumb crust and silky cranberry curd filling brings a little va-va-voom to the traditional dessert table!

ìngredìents

crust

• 5 ounces gìngersnaps
• 1 cup walnuts
• 3 Tbsp brown sugar
• 4 Tbsp butter, melted

fìllìn

• 12 ounce bag of fresh cranberrìes
• 1 1/2 cups sugar, DìVìDED
• 3 large eggs
• 2 egg yolks
• pìnch of salt
• 1/2 cup fresh lemon juìce
• 1/2 stìck (4 Tbsp) unsalted butter, at room temp and cut ìn pìeces

garnìsh

• sugared cranberrìes
• fresh thyme sprìgs or mìnt leaves

ìnstructìons

1. Set oven to 350F
2. Put the gìngersnaps ìn a food processor and process untìl they are fìne crumbs. (thìs should be a heapìng cup) Add the walnuts, and sugar and process agaìn untìl everythìng ìs fìnely ground. Add the butter and process brìefly to combìne.
3. Get full recìpe and ìnstructìons, please vìsìt here