I would probably leave the cranberry topping off since initially they were too tart to complement the pie. It was less like spicy cranberry sauce and more like a key lime pie - tangy and smooth, not too heavy. Sublime yet delicious pie! I was looking for a little dessert project to end a season of heavy meals that was festive/bright and cranberry, and this pie was it. The crust is delicious and it's super easy to make gluten-free if you come across ginger snaps that are without gluten I just happened to pick them up a few times unintentionally. It creates enough heat to start steaming and slowly cooks the eggs to make a perfect custard. I go right from blending the cranberry sauce, to adding all of the custard ingredients and you let it go on high for six to eight minutes. We have a Waring 'X-Prep', which is the equivalent. The best shortcut for making an easy custard is to use a high-speed blender, like a VitaMix. They are nice and juicy, so it takes about 10 of them to get the right amount of juice. I have a calamondin tree, so use the whole fruit instead of using lemon and lime zest the entire peel is edible. The flavors are so vivid and the color really pops. I've made this pie over the holidays every year since the recipe was published. I’ll report back after we eat it tomorrow. I wish I’d read the rest of the reviews and reduced the butter (it did seem a lot) and sugar. So easy! I even added the butter right in there. We haven’t eaten it yet but I want to thank Miche Miche for suggesting making the curd in the Vitamix. Let sit at room temperature 2 hours before serving. Cover once filling is firm and keep chilled. Pie (without topping) can be made 2 days ahead. Store tightly wrapped at room temperature. Top pie with cranberries serve with whipped cream.Ĭrust can be baked 1 day ahead. Toss remaining 1/2 cup granulated sugar and 1 tsp. Chill until no longer sticky, 20–30 minutes.
Using a slotted spoon, transfer cranberries to a wire rack set inside a rimmed baking sheet. cranberries and cook until barely starting to soften, about 1 minute.
Step 5īring 1/2 cup granulated sugar and 1/2 cup water to a simmer in a small saucepan over medium heat, stirring to dissolve sugar. Scrape into crust and chill until firm, about 2 hours. 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. 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. Step 3Ĭook purée, eggs, egg yolks, lemon zest, lime juice, salt, 1/2 cup sugar, and 1 tsp. Reduce heat simmer until cranberries burst and most of the liquid evaporates, 12–15 minutes. cranberries, 1 cup granulated sugar, and 1/4 cup water to a boil in a large saucepan over medium-high. If crust slides down sides, gently press back up. Bake until firm and slightly darkened in color, 10–15 minutes. Using a measuring cup, press firmly onto bottom and up sides of dish. Add butter and brown sugar pulse to combine. Pulse cookies in a food processor until very finely ground (you should have about 1 cup).
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