Holidays & Occasions Thanksgiving Thanksgiving Dessert Recipes Thanksgiving Pie Recipes Buttermilk Cranberry Pie with Gingersnap Crust 5.0 (1) 1 Review This buttermilk pie is a stunner—and perfect for the holidays—with its creamy, golden custard marbled with a crimson cranberry swirl. By Virginia Willis Virginia Willis Virginia Willis is a Food Network Kitchen chef and James Beard award-winning cookbook author. Her first cookbook, Bon Appétit, Y'all, premiered in 2008, and since then, she's developed a stellar reputation for chef-inspired recipes for home cooks. Her work has appeared in The New York Times, The Washington Post, People, USA Today, EatingWell, Garden & Gun, Bon Appétit, Southern Living and many other publications. EatingWell's Editorial Guidelines Updated on April 18, 2024 Tested by Learn more about our food philosophy and nutrition parameters." tabindex="0" data-inline-tooltip="true"> EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. 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EatingWell's Editorial Guidelines Save Rate PRINT Share Close Photo: Johnny Autry Active Time: 1 hr Total Time: 6 hrs Servings: 10 Nutrition Profile: Nut-Free Soy-Free Vegetarian Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients Crust 7 ounces gingersnap cookies, preferably Swedish-style, broken in half 1 large egg white 1 tablespoon unsalted butter, melted Filling 1 cup cranberries (thawed if frozen) ½ cup water 2 teaspoons lemon juice 1 cup granulated sugar 4 tablespoons cornstarch ½ teaspoon salt 2 large eggs 4 large egg yolks 2 cups buttermilk 1 ½ teaspoons vanilla extract Directions To prepare crust: Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan with cooking spray; place on a rimmed baking sheet. Pulse cookies in a food processor to form coarse crumbs. Add egg white and butter; pulse to combine. With damp hands, press the crumb mixture into the bottom and up the sides of the prepared pie pan. Bake until just set, 10 to 12 minutes. Cool on a wire rack for about 10 minutes. Meanwhile, prepare filling: Combine cranberries, water and lemon juice in a small saucepan. Bring to a simmer over medium heat and cook until most of the cranberries burst and the liquid is reduced by half, 8 to 10 minutes. Transfer to a mini food processor and puree. Strain through a fine-mesh sieve into a small bowl, pressing on the solids. Let cool for 10 minutes. Whisk sugar, cornstarch and salt in a large bowl. Add eggs and egg yolks and whisk until smooth. Whisk in buttermilk and vanilla until smooth. Measure out 1/3 cup of the filling and whisk it into the cranberry puree. Pour the remaining filling into the crust. Dollop the cranberry mixture on top. Draw a skewer through the two mixtures to create swirls. Bake until the filling is golden and just set, about 1 hour. (Place strips of foil around the edges if the crust browns too quickly.) Let cool to room temperature, about 2 hours. Refrigerate for at least 2 hours more before cutting. To make ahead Refrigerate pie for up to 2 days. Equipment 9-inch deep-dish pie pan Originally appeared: EatingWell Magazine, November 2021 Rate It Print Nutrition Facts (per serving) 260 Calories 8g Fat 41g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Serving Size 1 slice Calories 260 % Daily Value * Total Carbohydrate 41g 15% Dietary Fiber 1g 4% Total Sugars 30g Protein 5g 10% Total Fat 8g 10% Saturated Fat 4g 20% Cholesterol 116mg 39% Vitamin A 211IU 4% Sodium 329mg 14% Potassium 104mg 2% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.