The holidays are always gatherings of sweet treats from holiday cookies, cakes, candies and pies. The options are endless. This Thanksgiving, I explored a new flavor profile outside of the normal pumpkin and pecan. And in the spirit of giving cranberry more of just a side condiment roll to the Thanksgiving meal, I decided cranberry would be my main profile. Eh Volia – a Cranberry Custard pie. This pie is a gingerbread cookie nut crust, and garnished with lime zest and sugared cranberries.
Cranberry Custard Pie
- 1 cup gingersnap cookies crumbs
- 1 cup toasted walnuts
- 4 Tbsp unsalted butter, melted
- 3 Tbsp brown sugar
- 12 oz whole cranberries, fresh or frozen
- 1½ cup sugar
- 3 eggs
- 2 egg yolks
- 1 teaspoon lemon zest, finely grated
- 1 teaspoon lime zest
- ½ cup lime juice
- 1/8 teaspoon kosher salt
- 12 Tablespoon unsalted butter, cubed at room temperature this is 1 1/2 stick of butter, or 6 oz
Sugared Cranberries & Lime Zest Sugar
- 1 cup water
- ½ cup sugar
- 1 juice of an orange
- 4 oz fresh cranberries
- 1 teaspoon lime zest
- Preheat oven to 350°F. In a food processor, combine the walnuts and gingersnap cookie. Pulse until ground. Add in the butter and sugar. Pulse until well mixed. Put into a deep 9 inch pie pan or regular 10 inch pie pan. Use the back of a measuring cup to push down and shape the crust of the pie. Pack firmly. Bake for about 12-15 minutes until crust is firm and slightly darkened in color. Let cool. Note: if the crust crumbles a little, just pack it back in.
- Bring 12 oz of cranberries, 1 cup sugar, ¼ cup water to a boil in a large saucepan over medium-high. Reduce heat; simmer for 12-15 minutes. Visually looking for the cranberries to burst and the liquid reduced. Let cool. Blend until smooth.
- In a saucepan, simmer water. In a heatproof bowl, add the purée, eggs, egg yolks, lemon zest, lime juice, salt, ½ cup sugar, and 1 tsp. lime zest. Place heatproof bowl over the top of the simmering water - make sure the water does not touch the bowl. Stirring with a rubber spatula and scraping down sides of bowl often, until curd thickens and coats spatula, 15-20 minutes. Let cool until just warm.
- Either use a handheld mixer, or transfer to your standmixer with beater attachement. Beat the slightly warm curd, slowly add the butter a piece at a time and waiting until fully mixed in before adding additional pieces. The curd will become lighter in color and texture, about 5 minutes. Pour into crust and chill until firm, about 2 hours.
Sugar Cranberries & Lime Zest
- Bring ½ cup granulated sugar, ½ cup water and juice of an orange to a simmer in a small saucepan over medium heat, stirring to dissolve sugar. Take off heat. Add in 4 oz. cranberries and let sit for about 1 minute to coat. Using a slotted spoon, transfer cranberries to a wire rack set inside a rimmed baking sheet. Chill until no longer sticky, 20–30 minutes.
- In a small bowl, add in ½ cup sugar and 1 teaspoon lime zest. Mix together. Once cranberries have chill, toss in the sugar. Use any remaining sugar to sprinkle on top the pie