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 preheating the oven to 350 degrees.
In a food processor, pulse the gingersnap cookies and brown sugar until finely ground. Drizzle in the melted butter while the cookie spin in the processor. Once the butter is fully incorporated, dump the cookie butter crust into a pie pan. Press the mixture into the pan covering the base and the sides. Bake in the preheated oven for 10-12 minutes, until the crust is a medium brown. Remove from the oven, and allow to cool. Prepare the cranberry lime filling while the crust cools.
In a medium pot, combine the cranberries, 1 cup of sugar and 1/4 cup of water. Bring this mixture to a boil and cook over medium-high heat for 10-12 minutes, during this time the cranberries will burst open and the mixture will thicken. Remove from the heat and allow the cooked cranberries to cool, to expedite this process I transferred the cooked berries to a different bowl. Once the berries are cool, puree them in a food processor or blender until completely smooth.
While the mixture is cooling, prepare a double boiler. A double boiler is a large saucepan filled 1/4 of the way with water, place a larger heat proof bowl on top of the saucepan. Ensure the bottom of the bowl is not sitting in or touching the water below.
In the double boiler, add the cooled cranberry puree, eggs, egg yolks, lime juice, salt, 1/2 cup of sugar, and 3/4 of a TBSP of lime zest. Cook this mixture in the double boiler for 10 minutes over medium high heat. Stir and scrape the sides of the bowl frequently with a rubber spatula. The mixture will begin to thicken during this time. Remove from the heat, and strain through a metal sieve to remove any lumps. Allow the strained mixture to cool until warm.
After the cranberry lime curd has cooled to warm, begin slowly mixing the cubed butter in with a hand mixer or a stand mixer. After all the butter has been added, continue mixing for 3-5 minutes more until the mixture is silky and lighter in color.
Pour the finished curd into the gingersnap crust to cool in the fridge for 2 hours.
To create a beautiful garnish add a 1/4 cup of sugar and 1/2 cup of water in a small saucepan and bring to a boil. Add the reserved 10 or so cranberries to the boiling sugar water, cook for no more than 1 minute. Quickly remove cranberries using a slotted spoon and allow them to cool on a plate or sheet pan. I usually lay down parchment paper on my sheet pan to prevent sticky clean up. Allow the cooked cranberries to sit until completely cook and no longer wet to the touch. Using 1/4 cup of sugar and 1 tsp of the remaining lime zest, stir together. Combine the sugar lime mixture with the cooled cranberries for garnish.
This pie remains beautiful in the fridge with garnish, and makes a wonderful make ahead dessert. Allow to sit out for 1 hour prior to serving.