Cranberry-Lime Pie

• Vegetarian

• Produce

  • 1 12-ounce package Cranberries, fresh or frozen
  • 1 tsp Lemon, zest
  • 2 tsp Lime, zest

• Refrigerated

  • 2 Egg yolks, large
  • 3 Eggs, large

• Condiments

  • 1/2 cup Lime juice, fresh

• Baking & Spices

  • 3 tbsp Brown sugar, light
  • 2 1/2 cups Granulated sugar
  • 1 Pinch Kosher salt
  • 1 Whipped cream

• Nuts & Seeds

  • 1 cup Pecans

• Snacks

  • 4 oz Gingersnap cookies

• Dairy

  • 16 tbsp Butter, unsalted

Found on bonappetit.com

Ingredients

• 4 ounces gingersnap cookies (about 16 if using Nabisco)
• 1 cup pecans
• 4 tablespoons unsalted butter, melted
• 3 tablespoons light brown sugar
• 1 12-ounce package fresh (or frozen, thawed) cranberries, plus 4 ounces (about 1¼ cups) for serving
• 2½ cups granulated sugar, divided
• 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 (1½ sticks) unsalted butter, room temperature, cut into pieces
• Whipped cream (for serving)