Ingredients: |
Ingredients: CRUST
4 oz. gingersnap cookies
(about 16 if using Nabisco)
1 cup pecans
4 Tbsp. unsalted butter, melted
3 Tbsp. light brown sugar
FILLING AND ASSEMBLY
1 12-oz. package fresh (or frozen, thawed) cranberries, plus
4 oz. (about 1/4 cups) for serving
2½ cups granulated sugar, divided
3 large eggs
2 large egg yolks
1 tsp. finely grated lemon zest 2 tsp. finely grated lime zest, divided
½ cup fresh lime juice
A pinch of kosher salt
3/4 cup unsalted butter, room temp, cut into pieces
Whipped cream (for serving)
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Directions: |
Directions:CRUST Preheat oven to 350°. 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 ¼ 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, ½ 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 ½ cup granulated sugar and ½ 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 ½ 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: 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 |
This recipe for Cranberry Lime Pie is from