Cranberry-Lime Pie

Name: Cranberry-Lime Pie
Cuisine: American
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)

Instructions

The spirit of a Key lime pie in the guise of a luscious cranberry curd. The contrast between the snappy press-in crust and the tart filling in this recipe is pure genius.

Updated at: Thu, 21 Nov 2024 17:17:15 GMT