CRANBERRY-LIME PIE
The spirit of a Key lime pie in the guise of a luscious cranberry curd. The contrast between the snappy press-in crust and the tart filling in this recipe is pure genius.
Provided by Ann Redding
Categories Bon Appétit Thanksgiving Christmas Dessert Cranberry Lime Lime Juice Pie Ginger
Yield Serves 8
Number Of Ingredients 16
Steps:
- Crust:
- 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.
- Filling and assembly:
- 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.
- 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.
- 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.
- 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.
- 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.
- Do Ahead
- 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.
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The Krilled
[email protected]This pie looks delicious. I can't wait to try it!
Maher Tasawar
[email protected]This pie is a great way to use up leftover cranberries. The creamy lime filling is a delicious complement to the cranberries.
M Droid
[email protected]This pie is a great way to use up leftover pie crust.
kasule kim
[email protected]This pie is a great way to get your kids to eat fruit.
OMAXANNA o
[email protected]This pie is a great way to use up fresh cranberries.
Rabbisethi 115
[email protected]This pie is perfect for a special occasion.
Blue Beta
[email protected]This pie is a great way to impress your guests.
Angel Spicer
[email protected]I love the combination of cranberries and lime in this pie.
Ratan Gupta
[email protected]This pie is the perfect way to use up leftover cranberries.
Muguzzi Samuel
[email protected]This pie is so easy to make and it's always delicious.
Bijoy dev Sagor
[email protected]This pie is amazing! I've made it several times and it's always a hit.
Paxton Turner
[email protected]I love this pie! It's the perfect dessert for any occasion.
Raihan Ashik
[email protected]This pie is the perfect balance of tart and sweet. The cranberry lime filling is smooth and creamy, and the graham cracker crust is the perfect complement.
Nagepogu obelush
[email protected]I'm not a huge fan of cranberry pie, but this recipe changed my mind. The lime flavor really brightens up the cranberries, and the crust is amazing.
Asraful Isalmarif
[email protected]This pie is so easy to make, and it's always a hit. I love that I can use fresh or frozen cranberries, depending on what I have on hand.
Milanuaran Milanuaran
[email protected]I've made this pie several times now, and it's always a crowd-pleaser. The cranberry lime filling is so refreshing, and the crust is flaky and delicious.
Agun Qudus
[email protected]This cranberry lime pie was a hit at my last dinner party! The tangy cranberries and creamy lime filling were a perfect combination, and the graham cracker crust was the perfect finishing touch.