Buttermilk Cranberry Pie with Gingersnap Crust

This buttermilk pie is a stunner—and perfect for the holidays—with its creamy, golden custard marbled with a crimson cranberry swirl.

Buttermilk Cranberry Swirl Pie
Photo: Johnny Autry
Active Time:
1 hr
Total Time:
6 hrs
Nutrition Profile:



  • 7 ounces gingersnap cookies, preferably Swedish-style, broken in half

  • 1 large egg white

  • 1 tablespoon unsalted butter, melted


  • 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


  1. 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.

  2. Pulse cookies in a food processor to form coarse crumbs. Add egg white and butter; pulse to combine.

  3. 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.

  4. 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.

  5. 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.

  6. Pour the remaining filling into the crust. Dollop the cranberry mixture on top. Draw a skewer through the two mixtures to create swirls.

  7. 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.


9-inch deep-dish pie pan

Nutrition Facts (per serving)

260 Calories
8g Fat
41g Carbs
5g Protein
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.

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