The holidays are fast approaching and I’ve got a cream-licious pie for you. Working with one of my favorite fruits, the cranberry, I’ve teamed them with a gingersnap cookie crust for a mouthwatering treat, my Gingersnap Cranberry Lime Pie!
Gingersnap Cranberry Lime Pie
This beauty of a pie is like a Key Lime Pie that married the fresh and tangy cranberry. This is my adaption from Ann Redding & Matt Danzer’s recipe at Bon Appetit/Epicurious.
A fantastic holiday dessert table treat to wow the family. I also have made these in little mini muffin form for that bite sized treat, too.
But a pie is great for the family dinner table, to bring as a gift for the host or hostess, and if you’re like me, anytime of the year. I purposely buy several extra bags of cranberries and pop them in the freezer for when the time hits during the rest of the year and they’re out of season.
This Cranberry Lime Pie is amazingly sweet and the walnuts ground in with the gingersnap cookie and butter crust is THE perfect combination of flavors to offset the tangy cranberries.
If time is not your friend on these busy holidays and oven time is limited, the crust can get baked and made up to 1 day in advance, too. The crust reminds me of a shortbread. As you pierce the crust with your fork you’ll feel a slight snap and the flavorful crumbs are delicious.
Cranberries cook down with sugar and water then get puréed in a blender before cooking with eggs and the lime juice over a pan of simmering water to cook and thicken.
With an electric mixer you beat in the butter and your done. The cranberry lime curd is amazing.
Simply pour this in your pre-baked pie crust and refrigerate.
I made candied cranberries, too. Just set aside about 12 of them in the beginning. Before serving I rolled them in a small bowl with about a tablespoon of corn syrup and dried them on a wire rack in the refrigerator for 30 minutes. Tossed them in a bowl of sugar when they were tacky dry and rolled them until the sugar was crusted all over. On the pie they went for decoration. This is optional of course.
For other cranberry ideas, try my Fresh Cranberry Sauce with Cherry, Cranberry Coffee Cake, or Cranberry Apple Slab Pie. For holiday recipes and ideas come to my Holiday page. Enjoy!
This recipe first appeared on Kevin Is Cooking November 2017 and has been updated with new photos and video.
Gingersnap Cranberry Lime Pie
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 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
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
I have made this the past two years around Christmas and New year. It is delicious, and I have been eyeing the bag of cranberries in my freezer thinking about making it soon.
Oh yes do make it again! It can be refreshing even away from the Holidays!
After reading all the reviews I made the following modifications. This turned out great and everyone loved it!
– make 1.5 times the crust
– temper the hot cranberry sauce into the egg mixture
– Beat the butter and sugar together and add 1.5 tsp cornstarch
– cook everything together on the stove (Not a double boiler) , stirring constantly until it reached 170 degrees
The filling set very quickly using this method.
I am so glad it turned out for you!
I made this last night for Christmas dessert and it was amaaaazing!! The only problem I had was that the custard didn’t stand up as much as I’d have liked, which I’m guessing means I didn’t cook it long enough in the bowl over water. Can you add a more objectively defined way of knowing when the custard has cooked long enough? I allowed it to cook for the 8-10 minutes and it looked like it was sticking to the spatula, but beyond that, I’m not sure how to know when it was enough. I was using gas heat, the… Read more »
I made this for Christmas dinner and it was fabulous !!! Wish I could post a picture of how well it turned out ! Thank you for the recipe it was a hit !
I am so glad to hear that! It is one of my favorites!
This was absolutely AMAZING!
cannot wait to make it again!
Key lime pie is my favorite summer dessert staple so I’m excited to try this for the holidays. Have you tried making this with key lime juice? Or is regular lime juice recommended?
Thank you! Let me know how you enjoy it! I recommend using lime juice. If you try it with key lime juice let me know how it turns out!
Can this be made ahead and frozen? Or would the crust get soggy?
I have not done that myself and would be interested to know if you did and the results? Let me know if you did and I can update the recipe Notes Rosie!
So you basically plagiarized Bon Appetites recipe word for word but changed out walnuts for cashews. There is a special place for people that rip others hard work and call it there own. Fraud.
Mary, I thought about just deleting your nasty comment and moving on with my day confident I am nothing like your misguided words claim I am, but I couldn’t and felt a reply was needed. I’m pretty transparent here on the site and give credit whenever credit is due for anything I adapt. What I can not stand are ignorant people typing mean comments, safe behind their computer screens without fully doing any due diligence, just a quick, knee jerk reaction comment. There is a word for that too, and it’s called a troll. You must not have read the… Read more »
Wow, Mary, it really seems like you’re one of those people with an exaggerated sense of self-importance. Did you actually read the recipe and the article before you made your snippy comment. I think your words say a lot more about you than they say about Kevin and his site. You might try meditation or some other technique to help you properly order feel > think > act because you apparently haven’t learned this yet. It will make you a happier, less bitter person and you’ll be less toxic to others too. Wish you all the best! Enjoy the Gingersnap… Read more »
very nice recipe thank you for shearing keep it up.
Thanks so much Megha!