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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Charlene Britz
[email protected]I would not recommend this pie.
Gdhf
[email protected]Overall, I thought this pie was just okay. It wasn't as good as I was hoping it would be.
Ibrahim Ahmmed
[email protected]The crust was a bit dry, but the filling was delicious.
fares yassen
[email protected]This pie was a bit too tart for my taste, but my husband loved it. He said it was the perfect balance of sweet and sour.
Jordan Freeman
[email protected]I'm not usually a fan of cranberry pie, but this one was amazing! The lime added a nice tartness that balanced out the sweetness of the cranberries. The crust was also perfect - flaky and buttery.
Nadia Barker
[email protected]This pie was easy to make and turned out beautifully. The flavors were well-balanced and the crust was perfect. I would definitely make this pie again.
Ammad Tanoli
[email protected]I love the unique flavor of this pie. The cranberry and lime complement each other perfectly, and the crust is so flaky. I will definitely be making this pie again for my next dinner party.
Hdkdb Bdbs
[email protected]This cranberry lime pie was a hit at my holiday party! The combination of tart cranberries and tangy lime was perfect, and the crust was flaky and delicious. I will definitely be making this pie again.