Cranberry Lime Pie

I made this pie for our holiday wreath-making brunch. I loved the combination of the tartness of the filling and the sweet crust. It makes for a very festive dessert.

Cranberry Lime Pie

Crust4 ounces gingersnap cookies (about 16 if using Nabisco)1 cup pecans4 tablespoons unsalted butter, melted3 tablespoons light brown sugarFilling And Assembly1 12-ounce package fresh (or frozen, thawed) cranberries, plus 4 ounces (about 1¼ cups) for serving2½ cups granulated sugar, divided3 large eggs2 large egg yolks1 teaspoon finely grated lemon zest2 teaspoons finely grated lime zest, divided½ cup fresh lime juicePinch of kosher salt¾ cup (1½ sticks) unsalted butter, room temperature, cut into piecesWhipped cream (for serving, optional)CrustPreheat oven to 350°. Pulse cookies in a food processor until very finely ground (you should have about 1 cup). Add pecans; pulse until finely ground. Add butter and brown sugar; pulse to combine. Transfer to a deep 9" pie dish. Using a measuring cup, press firmly onto bottom and up sides of dish. Bake until firm and slightly darkened in color, 10–15 minutes. If crust slides down sides, gently press back up. Let cool.Do Ahead: Crust can be baked 1 day ahead. Store tightly wrapped at room temperature.Filling and AssemblyBring 12 oz. cranberries, 1 cup granulated 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 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. Scrape into crust and chill until firm, about 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, about 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.Recipe via Bon Appetit