Gingersnap Cranberry Lime Pie
User Reviews
4.9
66 reviews
Excellent
Gingersnap Cranberry Lime Pie
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My cranberry lime pie combines a smooth, airy cranberry curd, brightened with lime juice and zest, with a crisp gingersnap cookie crust.
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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 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 non-stick 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.
Notes
- Adapted from Ann Redding & Matt Danzer's recipe at
- Bon Appetit/Epicurious
- .
- Plan ahead as this needs 2 hours to chill the pie.
- Adapted from Ann Redding & Matt Danzer's recipe at Bon Appetit/Epicurious.
Nutrition Information
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Calories
581kcal
(29%)
Carbohydrates
61g
(20%)
Protein
6g
(12%)
Fat
36g
(55%)
Saturated Fat
16g
(80%)
Cholesterol
171mg
(57%)
Sodium
338mg
(14%)
Potassium
206mg
(6%)
Fiber
3g
(12%)
Sugar
47g
(94%)
Vitamin A
895IU
(18%)
Vitamin C
10.4mg
(12%)
Calcium
56mg
(6%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 581 kcal
% Daily Value*
| Calories | 581kcal | 29% |
| Carbohydrates | 61g | 20% |
| Protein | 6g | 12% |
| Fat | 36g | 55% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 171mg | 57% |
| Sodium | 338mg | 14% |
| Potassium | 206mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 47g | 94% |
| Vitamin A | 895IU | 18% |
| Vitamin C | 10.4mg | 12% |
| Calcium | 56mg | 6% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
66 reviews
Excellent
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