Cranberry-Lime Pie: a holiday treat or a new gift to the rotation
January 3, 2017 § Leave a comment
This recipe came out in the November 2016 Bon Appetit at the time when I and likely everyone else are trying to find the perfect new holiday recipe. My family typically only reserves one new spot on the holiday menu for something that may become a new classic. Some end up being part of the typical rotation, some end up on the holiday memory floor. This is one that I think will be repeated again and again throughout the year and not just relegated to the holiday table. I think if I were to make it, say, in the Summer, I’d probably go with just a graham cracker crust or make it in a tart shell instead of the gingerbread crust used here and in the original recipe. Then it’s basically a replacement for Key Lime Pie.
Unfortunately I didn’t take a picture yet, so the picture here is curtsey of the magazine,
but I’m sure I’ll be able to replace it with a picture of the next version. The original recipe calls for a fussy garnish of half-cooked, candied/sugared fresh cranberries. A sprig of fresh mint with a little piped whipped cream would work really well or a candied lime. If you want to go fancy a meringue topping would be excellent. Serving with whipped cream is a nice counterpoint the tartness, so garnishing with that alone around the edge would work out very well.
Gingersnap crust (use this or your favorite graham cracker or tart shell recipe)*
- 4 ounces gingersnap cookies
- 1 cup pecans
- 4 tablespoons unsalted butter, melted
- 3 tablespoons light brown sugar
Filling And Assembly
- 1 12-ounce package fresh (or frozen, thawed) cranberries
- 1½ cups granulated sugar (divided into 1 cup and 1/2 cup)
- 3 large eggs
- 2 large egg yolks
- 1 teaspoon finely grated lemon zest
- 2 teaspoons finely grated lime zest
- ½ cup fresh lime juice (took me 5-6 limes)
- Pinch of kosher salt
- ¾ cup (1½ sticks) unsalted butter, room temperature, cut into pieces
- Whipped cream (for serving)
- For the crust: Preheat oven to 350°. Pulse cookies in a food processor until very finely ground (you should have about 1 cup). Add pecans; pulse until finely ground. Add butter and brown sugar; pulse to combine. Transfer to a deep 9″ pie dish. Using a measuring cup, press firmly onto bottom and up sides of dish. Bake until firm and slightly darkened in color, 10–15 minutes. Let cool.
- For the filling: Bring 12 oz. cranberries, 1 cup granulated 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 double-boiler (heatproof bowl set over a saucepan of simmering water with bowl not touching the 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, about 5-8 minutes. Scrape into crust and chill until firm, about 2 hours.
- Make and assemble the pie 1-2 days ahead. Cover and keep chilled.
*For the record, I didn’t make the crust following this recipe, but used the makings for another gingersnap crust. Also didn’t use a deep-dish pie pan, but just a regular one. This led to an extra jar of “cranberry-lime curd,” which was enthusiastically eaten up after it set up with just whipped cream, smeared on cookies, and the like. Really wasn’t an issue getting rid of what didn’t fit in the pie crust.