Cranberry Ginger Pie
This cranberry ginger pie is a seasonal dessert made with tart cranberries, fresh ginger, and a smooth, custard-like cranberry curd baked into a buttery graham cracker crust. The bright, tangy filling is balanced with just enough sugar and warmth from ginger, making it a standout alternative to classic apple pies during the fall and holiday season. If you’re looking to add more variety to your dessert table, this pie pairs beautifully alongside sweet potato pie with meringue topping or butterscotch pie with caramelized pecans.
Why You’ll Love This Recipe
- Unique holiday dessert – A bright, tart alternative to traditional fruit pies.
- Creamy yet fresh – The cranberry curd filling is smooth, rich, and perfectly balanced
- Make-ahead friendly – The pie sets beautifully in the refrigerator and is ideal for entertaining
Key Ingredients in This Recipe
- Cranberries – Cranberries are in season from mid-September through mid-November. They are harvested from bogs throughout the Northeast. It can be very difficult to find fresh cranberries in the off-season so I recommend using frozen cranberries if needed. They are both used to make the curd for this cranberry pie as well as sugared for the garnish.
- Graham crackers – Graham crackers are ground in the food processor until finely ground and mixed with melted butter to create the crumbly, flavorful crust to this pie.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Strain the cranberry mixture thoroughly to ensure an ultra-smooth curd, and allow the pie to fully chill before slicing so the custard sets cleanly.
How to Make Cranberry Ginger Pie (Step-by-Step)
Preheat the oven to 375°F (190ºC). Butter a 10-inch aluminum pie pan or pie dish. In a food processor combine the graham crackers, sugar, salt and melted butter, pulsing until the graham cracker crumbs are moist and finely ground.
Pour into the pie pan and press the crumbs evenly along the bottom of the pan and up the sides. Bake the pie crust for 15 minutes or until the crust is lightly browned. Remove from the oven and let cool.
In a large saucepan bring the cranberries, sugar, ginger and ½ cup of water to a boil over medium heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the cranberries burst, about 15 minutes. Remove from heat and let cool.
Step 4: Blend the cranberry mixture.
Add the mixture to a blender and puree until smooth. Strain though a fine mesh sieve, pressing to get all the juice out, discarding the solids.
Add the eggs and egg yolks to a medium mixing bowl, whisking to combine. Slowly whisk a cup of the cranberry liquid into the eggs to temper the mixture.
Step 6: Simmer.
Pour the diluted egg mixture back into the cranberry curd, whisking to combine. Return the mixture to medium-low heat, cooking until thickened, about 10 minutes. Whisk in the butter a few pieces at a time until completely melted. Set aside and let cool completely at room temperature.
Add 1 cup of the sugar and 1 cup of water to a medium saucepan and bring to a boil over medium heat. Continue to boil, stirring occasionally, until sugar dissolves and a syrup forms, about 10 minutes. Remove from the heat and let cool slightly then add the cranberries, let them sit in the syrup for 10 minutes.Drain and spread them on a wire rack at room temperature until they’re tacky to the touch, about 1 hour. Roll the cranberries in the remaining granulated sugar and set aside. This can be done a few hours before serving the pie.
Preheat oven to 350ºF (180ºC). Evenly spread the cranberry ginger curd in the cooled pie crust. Bake until the custard is set, about 10 minutes. Let cool completely then refrigerate until firm, 2 hours at least. Top with the sugared cranberries and serve on a pie plate.
How to Serve Cranberry Ginger Pie
- Chilled or slightly cool for clean slices.
- Topped with sugared cranberries for a festive finish.
- With lightly sweetened whipped cream on the side.
- As part of a holiday dessert spread.
How to Store Cranberry Ginger Pie
Refrigerate: Store cranberry ginger pie covered in the refrigerator for up to 4 days.
Chill: Keep the pie cold until ready to serve for best texture.
Make Ahead: The pie can be made one day in advance and garnished just before serving.
FAQ – Frequently Asked Questions
Cranberry ginger pie is a custard-style pie made with a smooth cranberry curd flavored with fresh ginger and baked in a graham cracker crust.
Yes. This pie benefits from chilling and can be made up to a day in advance.
Absolutely. Frozen cranberries work just as well as fresh and are ideal outside of peak cranberry season.
The filling may need additional chilling time. Make sure the pie cools completely and refrigerates for at least 2 hours before slicing.
This pie is best served chilled or slightly cool so the custard holds its shape.
Other Recipes to Try
If you enjoy this cranberry ginger pie recipe, I recommend checking out some of these:
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Cranberry Ginger Pie
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Ingredients:
For the crust:
- 1 cup graham cracker crumbs, about 1 sleeve graham crackers, ground
- ⅓ packed cup light brown sugar
- ½ teaspoon kosher salt
- 8 tablespoons unsalted butter, melted
For the filling:
- 12 ounces fresh or frozen cranberries
- 2 cups granulated sugar
- 2 tablespoons grated ginger
- 2 eggs plus 2 egg yolks
- 8 tablespoons unsalted butter, cut into ½” pieces
For the sugared cranberries:
- 1½ cups granulated sugar, divided
- 1 cup fresh cranberries
Instructions:
For the crust:
- Preheat the oven to 375°F (190ºC). Butter a 10-inch aluminum pie pan. In a food processor combine the graham crackers, sugar, salt and melted butter, pulsing until the graham cracker crumbs are moist.
- Pour into the pie pan and press the crumbs evenly along the bottom of the pan and up the sides. Bake the pie crust for 15 minutes or until the crust is lightly browned. Remove from the oven and let cool.
For the filling:
- In a large saucepan bring the cranberries, sugar, ginger and ½ cup of water to a boil over medium heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the cranberries burst, about 15 minutes. Remove from heat and let cool.
- Add the mixture to a blender and puree until smooth. Strain though a fine mesh sieve, pressing to get all the juice out, discarding the solids.
- Add the eggs and egg yolks to a medium mixing bowl, whisking to combine. Slowly whisk a cup of the cranberry liquid into the eggs to temper the mixture.
- Pour the diluted egg mixture back into the cranberry curd, whisking to combine. Return the mixture to medium-low heat, cooking until thickened, about 10 minutes. Whisk in the butter a few pieces at a time until completely melted. Set aside and let cool completely.
For the sugared cranberries:
- Add 1 cup of the sugar and 1 cup of water to a medium saucepan and bring to a boil over medium heat. Continue to boil, stirring occasionally, until sugar dissolves and a syrup forms, about 10 minutes. Remove from the heat and let cool slightly then add the cranberries, let them sit in the syrup for 10 minutes.
- Drain and spread them on a wire rack until they’re tacky to the touch, about 1 hour. Roll the cranberries in the remaining granulated sugar and set aside. This can be done a few hours before serving the pie.
For assembly:
- Heat oven to 350ºF. Evenly spread the cranberry ginger curd in the cooled pie crust. Bake until the custard is set, about 10 minutes.
- Let cool completely then refrigerate until firm, 2 hours. Top with the sugared cranberries and serve.
Notes:
Nutrition:
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