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Cranberry Custard Pie

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Course Dessert

Ingredients
  

Crust

  • 1 cup gingersnap cookies crumbs
  • 1 cup toasted walnuts
  • 4 Tbsp unsalted butter, melted
  • 3 Tbsp brown sugar

Pie Filling

  • 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

Instructions
 

Crust

  • 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.

Filling

  • 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
Keyword cranberry, custard, pie, sugared