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recipe image Gingersnap Cranberry Pie

Cranberry Pie With Gingersnap Crust

Cranberry Pie With Gingersnap Crust

A creamy, vegan, and tart cranberry curd is paired with a gingersnap and pecan crust to create this unique fall pie, perfect for a decadent dessert.

A creamy, vegan, and tart cranberry curd is paired with a gingersnap and pecan crust to create this unique fall pie, perfect for a decadent dessert.

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Prep time20 min
Cooking time35 min
Portions8

Ingredients

Gingersnap Crust

2 cups gingersnap cookie
3/4 cup pecans
3 tablespoons brown sugar
4 tablespoons Country Crock® Plant Butter Sticks with Avocado Oil, melted

Cranberry Filling

3 cups fresh or frozen cranberries
3/4 cup sugar
1 tablespoon orange zest
1/4 cup orange juice
1/4 teaspoon salt
3/4 cup coconut milk or other plant based milk
2 tablespoons cornstarch
1 teaspoon vanilla extract
1/4 cup Country Crock® Plant Butter Sticks with Avocado Oil

Optional garnish

1/4 cup cranberries
2 tablespoons sugar
fresh thyme sprigs or mint leaves

Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Pre-heat oven to 350°F. Lightly grease a 9-inch pie plate with Country Crock® Plant Butter.
Put the gingersnap cookies in a food processor and pulse until they are fine crumbs. Add the pecans and brown sugar and process again until everything is finely ground. Add the Country Crock® Plant Butter and pulse to combine.
Transfer the crumb mixture into the pie plate, and press evenly onto the bottom and up the sides to form the cranberry pie's gingersnap crust. Bake for 10-12 minutes or until the edges are golden. Set aside on a rack to cool.
Put the cranberries, sugar, orange zest and juice in a medium saucepan and bring to a boil. Lower the heat and simmer, uncovered and stirring occasionally, for about 10 minutes until cranberries have popped and the mixture is quite thick. Let cool slightly and then puree in a blender until completely smooth.
Pour pureed cranberries back into the saucepan and add plant milk, and cornstarch. Stir to combine and cook on medium heat stirring constantly for 10-15 minutes, until mixture has thickened and coats the back of a spoon.
Push the curd through a fine mesh strainer, using the back of a spoon to get it all through. Discard pulp. Stir in Country Crock® Plant Butter, and vanilla until incorporated.
Pour the cranberry mixture into the gingersnap pie crust and smooth out evenly. Chill the pie until it is firm, about 2 hours.
To make sugared cranberries, roll damp cranberries in sugar and let dry. Garnish with sugared cranberries and sprigs of thyme or mint leaves if desired. Enjoy a slice of this cranberry and gingersnap pie!

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