The special seasons are quick drawing nearer and I have a cream-licious pie for you. Working with one of my preferred natural products, the cranberry, I've joined them with a gingersnap treat covering for a divine treat, my Gingersnap Cranberry Lime Pie!
This excellence of a pie resembles a Key Lime Pie that wedded the new and tart cranberry. This is my adaption from Ann Redding and Matt Danzer's formula at Bon Appetit/Epicurious. An incredible occasion dessert table treat to wow the family. I likewise have made these in minimal smaller than normal biscuit structure for that reduced down treat, as well.
Be that as it may, a pie is extraordinary for the family supper table, to bring as a present for the host or master, and in case you're similar to me, whenever of the year. I intentionally purchase a few additional packs of cranberries and pop them in the cooler for when the time hits during the remainder of the year and they're unavailable. This Cranberry Lime Pie is incredibly sweet and the pecans ground in with the gingersnap treat and margarine hull is THE ideal mix of flavors to balance the tart cranberries.
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Ingredients
Crust:
- 4 oz gingersnap cookies (about 18 cookies)
- 1 cup walnuts
- 4 tbsp butter melted
- 3 tbsp light brown sugar
Filling:
- 1 12-ounce package fresh (or frozen, thawed) cranberries
- 1 1/2 cups sugar divided
- 3 large eggs
- 2 large egg yolks
- 1 tsp finely grated lime zest
- 1/2 cup fresh lime juice
- 1/8 tsp of kosher salt
- 3/4 cup butter room temperature, cut into small cubes
Instructions
Crust:
- Preheat oven to 350°F. Pulse cookies in a food processor until finely ground, should be about 1 cup. Add the walnuts and pulse until finely ground. Add butter and brown sugar and pulse to combine.
- Transfer crumb mixture to a deep 9" pie dish. Press firmly onto bottom and up sides of dish. Bake until firm and slightly darkened in color, 12–15 minutes. If crust slides down sides, gently press back up. Let cool.
Filling:
- Remove 12 cranberries and set aside. Bring remaining cranberries, 1 cup sugar, and 1/4 cup water to a boil in a large saucepan over medium-high heat. Reduce heat and simmer until cranberries burst and most of the liquid evaporates, 12–15 minutes. Let cool. Purée in a blender until smooth.
- Cook purée, eggs, egg yolks, lime juice, salt, 1/2 cup sugar, and lime zest in a heatproof 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, about 5 minutes total. Scrape into crust and chill until firm, about 2 hours.
Topping:
- Roll 12 reserved cranberries in a small bowl with about a tablespoon of corn syrup and dry them on a wire rack in the refrigerator for 30 minutes.
- Toss the tacky dried cranberries in a bowl with 1/4 cup of sugar until the sugar is crusted all over. Serve topped on pie.
For more detail : bit.ly/39uR3GF
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