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Cranberry Lime Pie

This amazing pie is a showstopper for any occasion. Moving into holiday season, everyone needs a great pie recipe. Honestly, I love the traditional pecan and pumpkin pies of the season, but occasionally I find myself hunting for something a little out of the ordinary. The luscious cranberry lime curd is both sweet and tangy, while the buttery gingersnap crust feels warm and festive. 

This recipe was adapted from Bon Appetit/Epicurious.
30 gingersnap cookies 4 Tablespoons melted salted butter 4 Tablespoons brown sugar, I used light

12 ounce bag of fresh cranberries, reserve 10 or so berries for garnish 2 cups sugar, divided 3 eggs, room temperature 2 egg yolks, room temperature 1 tablespoon freshly grated lime zest, divided 1/2 cup lime juice, I used the juice from the limes and then added the remaining lime juice from a jar in the juice aisle Pinch of sea salt 1 1/2 sticks salted butter cut in small cubes, room temperature

Preparation and Assembly
Begin by prehe…

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