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Try a new take on pie with this filling. Cranberry and the perfect amount of tangy citrus are loaded into a gingersnap cookie and pecan crust and topped with sugared cranberries.
4 Ounce gingersnap cookies
1 Cup pecans
4 Tablespoon unsalted butter, melted
3 Tablespoon light brown sugar
3/4 (16 oz) package fresh or frozen, thawed cranberries, divided
2 1/2 Cup granulated sugar, divided
3 Large eggs
2 Large egg yolks
2 Teaspoon lemon zest, finely grated
1/2 Cup Fresh lemon juice
Kosher salt
1/2 Cup granulated sugar
3/4 Cup (1 1/2 sticks) unsalted butter room temperature, cut into pieces
1/4 (16 oz) package fresh or frozen, thawed cranberries, divided
Whipped cream, for serving, optional
1 Cup granulated sugar
: 350 ˚F
4 Ounce gingersnap cookies
1 Cup pecans
4 Tablespoon unsalted butter, melted
3 Tablespoon light brown sugar
3/4 (16 oz) package fresh or frozen, thawed cranberries, divided
2 1/2 Cup granulated sugar, divided
3 Large eggs
2 Large egg yolks
2 Teaspoon lemon zest, finely grated
1/2 Cup Fresh lemon juice
Pinch Kosher salt
1/2 Cup granulated sugar
3/4 Cup (1 1/2 sticks) unsalted butter room temperature, cut into pieces
1/4 (16 oz) package fresh or frozen, thawed cranberries, divided
Whipped cream, for serving, optional
1 Cup granulated sugar