Cranberry Lime Pie with Gingersnap & Pecan Crust + A Gluten-Free Version

Can we take a moment to discuss the holiday conundrum that has been my life for the past three weeks?

As I've mentioned before, Thanksgiving is my favorite holiday, so I have had no wish to rush it away.  However, I have been aching, begging, and yearning to begin the Christmas festivities.  I have kept the tree in the closet and the lights in their boxes, but now that the beloved day of feasting and gratitude is behind us, I am letting all of my Christmas spirit loose.  Be ready for eggnog everything.  It's the new pumpkin, right?

This pie right here is such a gem.  It's Christmasy, without a doubt, but in the most unexpected way.  All of the comforting flavors of the season adopt new roles in this tangy, spicy, custard pie. 

It's also drop dead gorgeous.  

Prettiest pie on the table, without a doubt.

Oh, and if the fuchsia color wasn't flashy enough for you, we are going to cover this lovely pie with sugared cranberries.  We are freakin' Christmas fairies. 

This pie filling falls down the line between being a custard and a curd.  If you know a lemon-curd enthusiast, *ahem*, I'm married to one, then they might just love you forever. 

OR...

They might be insanely obnoxious and and after one bite insist that they cannot eat this pie because of the seeds.  

"What seeds?!" you exclaim.  

"These seeds," he says, carefully holding up a microscopic cranberry seed.

Oh boy...  Have I got some emoji eye-rolls for you, Mr. Pedantic.  Hashtag: myhusbandispicky

The whole seed ordeal did bring to light the fact that desserts last 85% longer when a certain gentleman is not eating them.  

Let's talk about this crust because it really is unique.  It's the new and improved graham cracker crust with just enough spice and nuttiness. 

Now, when I set out to make a gluten-free version of this pie for my flourless friends, I could not get my hands on gluten-free gingersnaps.  Sure, I could have made my own, but I have a strict policy against making cookies only to pulverize them.  I much prefer to destroy another man's handiwork.  So, I turned to gluten-free pretzels, which, incidentally, are far superior to any regular pretzel in my mind.  I love that crunch. 

I made the crust just as before, but used flourless pretzels in place of the gingersnaps and added a bit of ground ginger and cinnamon, so as not to lose the spicy charm of the original. 

OHMYGOODNESS!! This crust was even better.  I just loved the hint of saltiness that the pretzels brought to the party.  

If you are a salty-sweet nut, go for the gluten-free and pretend like this is health food. 

Go ahead, you know you want a slice. 

(And by slice, I mean the whole pie. Your husband won't eat it anyways.) 

Sincerely, 

Pedantic Foodie

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Cranberry Lime Pie

recipe adapted slightly from Bon Appetit Magazine / serves 8

crust 

- 4 ounces gingersnap cookies 

- 1 cup pecan halves

- 4 tablespoons unsalted butter, melted

- 3 tablespoons light brown sugar 

- pinch of salt 

Preheat oven to 350 degrees F. 

In the work bowl of your food processor, combine gingersnaps and pecans. Pulse until the mixture has the texture of rough crumbs. 

Add butter, brown sugar, and salt, and pulse 3-5 times until the mixture just comes together and begins to pull away from the sides of the bowl.

Turn the crust mixture out into a 9-inch pie plate and press the crust into the bottom of the plate, starting in the center and working it about 1-inch up the sides of the pan.  

Bake for 10-15 minutes, until the edges of the crust are deep golden brown.  Allow the crust to cool while you prepare the filling.

gluten free crust

- 4 ounces gluten-free pretzels 

- 1 cup pecan halves 

- 1/2 teaspoon ground ginger 

- 1/4 teaspoon ground cinnamon 

- 4 tablespoons unsalted butter, melted

- 3 tablespoons dark brown sugar

Preheat oven to 350 degrees F. 

In the work bowl of your food processor, combine pretzels and pecans. Pulse until the mixture has the texture of rough crumbs. 

Add spices, butter, and brown sugar, and pulse 3-5 times until the mixture just comes together and begins to pull away from the sides of the bowl.

Turn the crust mixture out into a 9-inch pie plate and press the crust into the bottom of the plate, starting in the center and working it 1-inch up the sides of the pan.  

Bake for 10-15 minutes, until the edges of the crust are deep golden brown.  Allow the crust to cool while you prepare the filling. 

filling

- 12 ounces fresh cranberries 

- 1 1/2 cups granulated sugar, divided 

- 1/4 cup water

- 3 large eggs + 2 large egg yolks 

- 2 teaspoons lime zest 

- 1/2 cup fresh lime juice 

- pinch of kosher salt 

- 6 ounces unsalted butter, cut into cubes and at room temperature

In a medium saucepan, combine cranberries, 1 cup granulated sugar, and water.  Bring to a boil over medium-high heat and then reduce heat and simmer for 12-15 minutes; until most of the liquid has evaporated.  Purée the mixture in a blender until very smooth.

Combine purée, eggs, egg yolks, lime zest, lime juice, 1/2 cup sugar, and salt in a wide, glass bowl set over a saucepan of simmering water.  The bottom of the bowl should sit just above the water, but it should not touch the water.  Cook, whisking often, until the curd thickens; about 15 minutes.  Allow the curd to cool until it is just warm.

Using an electric hand mixer, beat the curd on medium speed and slowly drop the butter into the mixture, 1-2 cubes at a time, until all the butter has been incorporated.  Mix well after each addition.  The entire process should take 5-7 minutes, and the curd should have lightened in color and texture.

Pour the curd into the cooled pie crust and cover with plastic wrap.  Refrigerate for 2-3 hours, until the pie has set.  While the pie chills, prepare the sugared cranberries.*

*The sugared berries do not stand up well to refrigeration.  The pie can be made 1-2 days in advance, but prepare the berries just before you plan on serving. 

for the sugared cranberries

- 1 cup granulated sugar, divided

- 1/2 cup water 

- 1/2 cup fresh cranberries

In a small saucepan, combine 1/2 cup sugar and 1/2 cup water.  Place over medium heat and stir until the sugar has dissolved and the mixture is simmering.  

Add cranberries and cook for one minute, until the berries have just barely softened.

Use a slotted spoon to transfer the cranberries to a wire cooling grate set over a baking sheet.  Chill for 25-30 minutes; until the berries are tacky, but not sticky. 

Toss the chilled berries in the remaining 1/2 cup sugar and sprinkle over the pie.  Serve immediately.  Enjoy!

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