Gingersnap Cranberry Lime Pie

4.86 from 21 votes

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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!

Slice of 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.

Angle shot of Cranberry Lime Pie has a gingersnap cookie and walnut crust, a cranberry lime curd

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.

step by step photos of Cranberry Lime Pie has a gingersnap cookie and walnut crust, a cranberry lime curd that is out of this world and topped with candied cranberries. Wow! keviniscooking.com

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.

overhead shot Cranberry Lime Pie has a gingersnap cookie and walnut crust, a cranberry lime curd that is out of this world and topped with candied cranberries. Wow! keviniscooking.com

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 CherryCranberry Coffee Cake, or Cranberry Apple Slab Pie. For holiday recipes and ideas come to my Holiday page. Enjoy!

This Cranberry Lime Pie has a gingersnap cookie and walnut crust with a cranberry lime curd filling

This recipe first appeared on Kevin Is Cooking November 2017 and has been updated with new photos and video.

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Gingersnap Cranberry Lime Pie

4.86 from 21 votes
This Cranberry Lime Pie has a gingersnap cookie and walnut crust, an amazing cranberry lime curd and gets topped with candied cranberries. Wow!
Servings: 8 servings
Prep: 20 minutes
Cook: 40 minutes
Chill Pie Time: 2 hours
Total: 3 hours

Ingredients 

Crust:

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.

Video

Notes

  1. Plan ahead as this needs 2 hours to chill the pie.
  2. Adapted from Ann Redding & Matt Danzer’s recipe at Bon Appetit/Epicurious.

Nutrition

Calories: 581kcal | Carbohydrates: 61g | Protein: 6g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 171mg | Sodium: 338mg | Potassium: 206mg | Fiber: 3g | Sugar: 47g | Vitamin A: 895IU | Vitamin C: 10.4mg | Calcium: 56mg | Iron: 1.9mg

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.

Course: Dessert
Cuisine: American, Western
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!

Kevin

Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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74 Comments

  1. 4 stars
    I served this for Thanksgiving and everyone thought it was very good, but all agreed it had too much lime even though I halved the amount because I didn’t have enough limes. I will make again and cut the lime quantity a bit further. I had a little leftover curd so I folded in whip cream to serve as a mousse for the leftovers meal. Delicious.

  2. 5 stars
    I love cooking and baking, but usually convert to low carb and/or sugar free with some swaps. This recipe was a must to try though! I did swap a couple things like the sugar for allulose, but the result is the same. Fantastic curd and a beautiful pie all prepped for Thanksgiving. I actually doubled the recipe because Cranberry curd is a great toast or scone spread. …or interior cake layer. And now I’ve got 5 pints to do something else with. 🤤 Thanks for the recipe. It turned out great!