Cranberry Lime Pie


For the Crust

4 oz gingersnap cookies (about 18 cookies)

1 cup pecans

4 tbsp butter, melted

3 tbsp light brown sugar

For the Filling

one 12 Oz. package cranberries

1 1/2 cups sugar, divided

3 large eggs

2 large egg yolks

1 tsp lime zest, finely grated

1/2 cup fresh lime juice

1/8 tsp of salt

3/4 cup butter, at room temperature, cut into small cubes

Note: You need 2 hours to chill the pie.

For the Crust

Preheat oven to 350.

Pulse cookies in a food processor until finely ground, should be about 1 cup.

Add the pecans and pulse until finely ground.

Add butter and brown sugar and pulse to combine.

Transfer crumb mixture to a deep 9" pie dish.

Press firmly onto bottom and up sides of dish.

Bake until firm and slightly darkened in color, 12 to 15 minutes.

If crust slides down sides, gently press back up. Let cool.

For the Filling

Save 12 cranberries and set aside.

Bring remaining cranberries, 1 cup sugar and 1/4 cup water to a boil in a large saucepan over medium-high heat.

Reduce heat and simmer until cranberries burst and most of the liquid evaporates, 12 to 15 minutes.

Let cool. Purée in a blender until smooth.

Cook purée, eggs, egg yolks, lime juice, salt, 1/2 cup sugar and 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 to10 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 total. Scrape into crust and chill until firm, about 2 hours.

For the Topping

Roll 12 saved cranberries in a small bowl with about a tablespoon of corn syrup and dry them on a wire rack in the refrigerator for 30 minutes.

Toss the tacky dried cranberries in a bowl with 1/4 cup of sugar until the sugar is crusted all over.

Serve pie with whipped cream and candied cranberries. Enjoy!
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