Cranberry-Lime Pie with Gingersnap-Pecan Crust

• Produce

  • 4 oz 1 12 oz package fresh (or frozen, thawed 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
  • 2 1/2 cups Granulated sugar

• Nuts & Seeds

  • 1 cup Pecans

• Bread & Baked Goods

  • 1 Crust

• Snacks

  • 4 oz Gingersnap cookies

• Dairy

  • 16 tbsp Butter, unsalted

• Other

  • Filling And Assembly
  • Pinch of fine grain sea

Found on veggiesbycandlelight.com

Ingredients

• Crust
• 4 ounces gingersnap cookies
• 1 cup pecans
• 4 Tbsp butter, unsalted, melted
• 3 Tbsp brown sugar
• Filling And Assembly
• 1 12 oz package fresh (or frozen, thawed) cranberries + 4 ounces (about 1¼ cups) for serving
• 2 ½ cups granulated sugar, divided
• 3 large eggs
• 2 large egg yolks
• 1 tsp finely grated lemon zest
• 2 tsp finely grated lime zest, divided
• ½ cup fresh lime juice
• Pinch of fine grain sea
• ¾ cup (1½ sticks) butter, unsalted, at room temperature, cut into pieces

Directions

• Crust
• Preheat oven to 350°.
• Pulse cookies in a food processor until very finely ground (you should have ~ 1 cup)
• Add the pecans and pulse until finely ground.
• Add butter and brown sugar; pulse to combine.
• Transfer to a deep 9 pie dish.
• Press firmly onto the bottom and up sides of dish (the back of a measuring cup works well for this task).
• Bake until firm and slightly darkened in color ~ 10–15 minutes. (If crust slides down the sides, gently press it back up)
• Let cool
• Filling and Assembly
• Bring 12 oz. cranberries, 1 cup sugar, and ¼ 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, ½ cup sugar, and 1 tsp lime zest in a heat-proof 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 ~ 5 minutes.
• Scrape into crust and chill until firm ~ 2 hours
• Bring ½ cup granulated sugar and ½ 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 ~ 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 ½ 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

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