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+ servings

Cranberry-Lime Pie with Gingersnap-Pecan Crust


  • Crust
  • 4 oz gingersnap cookies
  • 1 cup pecans
  • 4 Tbsp unsalted butter, melted
  • 3 Tbsp brown sugar

  • Filling And Assembly
  • 1 (12 oz) package cranberries + 4 ounces (about 1¼ cups) for serving (fresh or frozen and thawed)
  • 2 ½ cups granulated sugar, divided
  • 3 large eggs
  • 2 large egg yolks
  • 1 tsp finely grated lemon zest
  • 2 tsp finely grated lime zest, divided
  • ½ cup fresh lime juice
  • Pinch fine grain sea salt
  • ¾ cup unsalted butter, at room temperature, and cut into pieces


  • Crust
  • Preheat oven to 350° F
  • Pulse cookies in a food processor until very finely ground (you should have ~ 1 cup)
  • Add the pecans and pulse until finely ground.
  • Add butter and brown sugar; pulse to combine.
  • Transfer to a deep 9" pie dish.
  • Press firmly onto the bottom and up sides of dish (the back of a measuring cup works well for this task).
  • Bake until firm and slightly darkened in color ~ 10–15 minutes. (If crust slides down the sides, gently press it back up)
  • Let cool

  • Filling and Assembly
  • Bring 12 oz. cranberries, 1 cup 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 heat-proof 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 ~ 5 minutes.
  • Scrape into crust and chill until firm ~ 2 hours
  • Bring ½ cup granulated sugar and ½ cup water to a simmer in a small saucepan over medium heat, stirring to dissolve sugar.
  • Add remaining 4 oz. cranberries and cook until barely starting to soften ~ 1 minute.
  • Using a slotted spoon, transfer cranberries to a wire rack set inside a rimmed baking sheet.
  • Chill until no longer sticky ~ 20–30 minutes.
  • Toss remaining ½ cup granulated sugar and 1 tsp. lime zest in a small bowl.
  • Toss cranberries in lime sugar.
  • Top pie with cranberries; serve with whipped cream