Cranberry-Lime Pie

Gingersnap-Pecan Crust

*We used Keebler Gingersnaps (formerly Murray), and we needed 32 cookies for our crust.

Heat oven to 350°F.
Put gingersnaps in food processor. Pulse until cookies are fine crumbs. Add pecans and blitz until finely ground.
Sprinkle in ground ginger and salt, then drizzle melted butter onto crumbs. Pulse to combine. Press crust mixture into the bottom and up the sides of a 9-inch pie pan.
Bake crust until edges are lightly golden and set, 12–15 minutes. Transfer pie pan to wire rack and cool completely.

*You can use frozen cranberries. The day before you plan to make the pie, put them in the fridge to thaw overnight.

While your crust is cooling, make the cranberry purée. In a medium pot, bring cranberries, ½ cup (99g) sugar, and water to a boil over medium-high heat. Reduce heat and allow to simmer until cranberries burst and the majority of the liquid has evaporated, 11–14 minutes. Allow to cool, then purée in a blender until quite smooth.
Once your crust is totally cool, start on the cranberry-lime curd. In a heatproof bowl, whisk together eggs and egg yolks. Then whisk in cranberry purée, remaining ½ cup (99g) sugar, citrus zests, lime juice, and salt.
Place bowl over a pot of simmering water, making sure that the bowl doesn’t touch the water’s surface. Using a silicone spatula, frequently mix curd and scrape down sides of bowl. Keep mixing for 15–20 minutes until mixture has thickened and coats spatula.
NOTE: The mixture will be 165–170°F when it’s cooked through.
Remove from heat and strain curd into another bowl to remove any remaining cranberry seeds or skin. Allow curd to cool until warm.
With a handheld mixer, beat curd on medium-high. Add butter one piece at a time, mixing until fully incorporated. Once all butter has been added, curd will be a little lighter in both colour and texture.
Spoon cranberry-lime curd into totally cooled gingersnap crust, smoothing top with an offset spatula or the back of a spoon. Chill in fridge until firm, about 2 hours.

*You can use frozen cranberries; just make sure to thaw ‘em first.

While your pie is chillin’, make the sugared cranberries. Place a wire rack over a rimmed baking sheet; set aside.
In a small pot over medium heat, bring water and ¼ cup (50g) vanilla sugar to a simmer, stirring to help the sugar dissolve. Add cranberries and cook for 1 minute until they just begin to soften. Using a slotted spoon or spider, remove cranberries and place on prepared wire rack.
Transfer rack to fridge and chill cranberries until they’re no longer sticky, about 30 minutes.
In a medium bowl, combine remaining ¼ cup (50g) vanilla sugar and lime zest. Toss chilled cranberries in lime sugar to coat. Store in fridge until you’re ready to decorate your pie.

When it’s almost time to serve the pie, place metal mixing bowl and whisk attachment in freezer for 15 minutes.
In the chilly bowl of a stand mixer fitted with cold whisk attachment, whip heavy cream until soft peaks form. Add confectioners’ sugar, then whip until slightly stiff peaks form.
Retrieve pie and sugared cranberries from fridge. Top pie with cranberries.
Serve pie with whipped cream. Store any leftovers in the fridge.

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