Cranberry-Lime Pie
A festive and tangy pie featuring a gingersnap-pecan crust filled with smooth cranberry-lime curd and topped with sugared cranberries. This elegant dessert perfectly balances sweet, tart, and nutty flavors.
Ingredients
- •4 ounces gingersnap cookies
- •1 cup pecans
- •4 tablespoons unsalted butter
- •3 tablespoons light brown sugar
- •16 ounces cranberries
- •2½ cups granulated sugar
- •3 large eggs
- •2 large egg yolks
- •1 teaspoon lemon zest
- •2 teaspoons lime zest
- •½ cup lime juice
- •1 pinch kosher salt
- •¾ cup unsalted butter
- •1 serving whipped cream
Cooking Instructions
- 1.
Preheat oven to 350°F. Pulse cookies in a food processor until very finely ground (you should have about 1 cup). Add pecans; pulse until finely ground. Add butter and brown sugar; pulse to combine. Transfer to a deep 9" pie dish. Using a measuring cup, press firmly onto bottom and up sides of dish. Bake until firm and slightly darkened in color, 10-15 minutes. If crust slides down sides, gently press back up. Let cool.
15 min
- 2.
Bring 12 oz. cranberries, 1 cup granulated sugar, and 1/4 cup water to a boil in a large saucepan over medium-high. Reduce heat; simmer until cranberries burst and most of the liquid evaporates, 12-15 minutes. Let cool. Purée in a blender until very smooth.
15 min
- 3.
Cook purée, eggs, egg yolks, lemon zest, lime juice, salt, 1/2 cup sugar, and 1 tsp. lime zest in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring with a rubber spatula and scraping down sides of bowl often, until curd thickens and coats spatula, 8-10 minutes. Let cool until just warm.
10 min
- 4.
Using an electric mixer on medium-high, beat curd, adding butter a piece at a time and incorporating after each addition, until curd looks lighter in color and texture, about 5 minutes. Scrape into crust and chill until firm, about 2 hours.
120 min
- 5.
Bring 1/2 cup granulated sugar and 1/2 cup water to a simmer in a small saucepan over medium heat, stirring to dissolve sugar. Add remaining 4 oz. cranberries and cook until barely starting to soften, about 1 minute. Using a slotted spoon, transfer cranberries to a wire rack set inside a rimmed baking sheet. Chill until no longer sticky, 20-30 minutes.
30 min
- 6.
Toss remaining 1/2 cup granulated sugar and 1 tsp. lime zest in a small bowl. Toss cranberries in lime sugar. Top pie with cranberries; serve with whipped cream.
5 min
- 7.
Crust can be baked 1 day ahead. Store tightly wrapped at room temperature. Pie (without topping) can be made 2 days ahead. Cover once filling is firm and keep chilled. Let sit at room temperature 2 hours before serving.
