Craving Cranberries: Cranberry Lime Pie Recipe

Cranberry Lime Pie

I’ve always been one for desserts that are slightly tangy. If it was too sweet, I could only eat a couple of bites before the sweetness got too overbearing. That’s what made Bon Appetit’s Cranberry Lime Pie Recipe perfect for binging. Also, it doesn’t hurt that it was gorgeous pink to look at. I’ll be honest. Screen Queenz made most (all) of this one. I was there to enjoy (eat) the show. We modified the recipe slightly based on what was available. We didn’t really bother with the decorations in the original recipe because we were hungry and we both liked it tangy so we didn’t add sugar in the filling as suggested. So, that is the one I’m going to share with you. Feel free to refer to the original if you like your pies sweet.

Serves: 8

What you need:

Around 16 gingersnap cookies
4 tablespoons unsalted butter, melted
3 tablespoons sugar
1/4 cup milk

1 12-ounce package fresh (or frozen, thawed) cranberries
1.5 cups sugar
3 large eggs
2 large egg yolks
1 teaspoon finely grated lemon zest
2 teaspoons finely grated lime zest, divided
½ cup fresh lime juice
Pinch of kosher salt
¾ cup unsalted butter
Whipped cream (for serving)

What to do:

Preheat oven to 350°. Add cookies, sugar, butter, and a little bit of milk to the food processor and blend till it is smooth and putty-like. Transfer to a deep 9″ pie dish. Press firmly onto bottom and up sides of dish. Bake for 15 minutes until the crust darkens, becomes firm, and rises. If crust slides down sides, gently press back up. Let cool.

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 for 15 minutes until cranberries burst and most of the liquid evaporates. 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 spatula and scraping down sides of bowl often, until curd thickens and coats spatula for 10 minutes. Let cool until just warm. For an eggless recipe, use mashed bananas as a substitute for eggs (1/4 cup mashed bananas = 1 egg).
Using an electric mixer on medium-high, beat curd and butter for about 5 minutes until curd looks lighter in colour and texture. Scrape into crust and put in the freezer for 30 minutes.Check if the curd has set. If not, throw it in the freezer for 10 more minutes. Serve with a generous dollop of whipped cream to balance the tanginess.