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Cranberry-Lime Pie Recipe
Ingredients
- Crust
- 4 ounces gingersnap cookies (about 16 if using Nabisco)
- 1 cup pecans
- 4 tablespoons unsalted butter, melted
- 3 tablespoons light brown sugar
- Filling and Assembly
- 1 12-ounce package fresh (or frozen, thawed) cranberries, plus 4 ounces (about 1¼ cups) for serving
- 2½ cups granulated sugar, divided
- 3 large eggs
- 2 large egg yolks
- 1 teaspoon finely grated lemon zest
- 2 teaspoons finely grated lime zest, divided
- ½ cup fresh lime juice
- Pinch of kosher salt
- ¾ cup (1½ sticks) unsalted butter, room temperature, cut into pieces
- Whipped cream (for serving)
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