Sweet and slightly tart, this pie has a complex balance that will blow you away. I prepared this pie for my grandparents and they seemed to really enjoy it. The color is beautiful as well. The gingersnap crust was delicious enough to consume plain. I will confess, I ate several gingersnap cookies on my way home from the grocery after buying the ingredients for this pie. The cranberries were particularly difficult for me to find in February, neither fresh nor frozen were available, so I resorted to canned. The high fructose corn syrup they were packed in was huge turn off, but an inevitable reality if I wanted to make the pie. I will say that this recipe is possible with canned berries; however, you should reduce the sugar in the recipe by a half cup or more.
Similarly to a batch of Rhubarb Bars I once made, this pie requires you to create a custard combined with a fruit pureé. The recipe guides you through the process of creating a curd over a double boiler. For me, the mixture never solidified quit enough to coat my spatula. By adding cornstarch and an additional egg yolk, I was able to create an acceptable consistency.
I did not have the electric mixer required in the last step. I used a whisk, which worked just fine in my opinion. Overall, this pie was a bit of a struggle for me. Perhaps that is because I started making it around 12:30 in the morning. I finished at about 2:45 am. I think I shall try it again when cranberries are in season and when I’ve had a good night’s rest. Happy Eats xoxo
Recipe by Ann Redding & Matt Danzer at Bon Appétit
Bon Appétit’s Cranberry Key Lime Pie
Total time: 3 hours
Cook: 45 minutes (+2 hours to chill)
Yield: 8 servings
4 oz gingersnap cookies (about 16 if using Nabisco)
1 c. pecans
4 TBSP unsalted butter, melted
3 TBSP light brown sugar
Filling And Assembly
1 12 oz package fresh (or frozen, thawed) cranberries, plus 4 oz (about 1¼ cups) for serving
2½ c. granulated sugar, divided
3 large eggs
2 large egg yolks
1 tsp finely grated lemon zest
2 tsp finely grated lime zest, divided
½ c. fresh lime juice
Pinch of kosher salt
¾ c. (1½ sticks) unsalted butter, room temperature, cut into pieces
Whipped cream (for serving)
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. If crust slides down sides, gently press back up. Let cool.
Do Ahead: Crust can be baked 1 day ahead. Store tightly wrapped at room temperature.
Filling and Assembly:
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 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. Scrape into crust and chill until firm, about 2 hours.
Top pie with extra cranberries; serve with whipped cream.
Do Ahead: Pie (without topping) can be made 2 days ahead. Cover once filling is firm and keep chilled. Let sit at room temperature 2 hours before serving.
Calories: 690 per 1/8 pie
Fat: 37 g
Saturated Fat: 17 g
Cholesterol: 175 g
Carbohydrates: 87 g
Dietary Fiber: 1 g
Total Sugars: 72 g
Protein: 6 g
Sodium: 125 g