cornish hen

Cranberry-Lime Pie

8 Servings

Crust

4 oz gingersnap cookies (about 16 cookies)
1 cup pecans
4 Tbsp. Unsalted butter melted
3 Tbsp. Light brown sugar

Filling and assembly

1 12oz package fresh or frozen, thawed) cranberries plus 4 oz for serving
2-1/2 cups granulated sugar, divided
3 large eggs.
2 large egg yolks
1 tsp finely grated lemon zest
2 tsp.finely grated lime zest
1/2 cup fresh lime juice
A pinch of kosher salt
3/4 cup (1-1/2 sticks) unsalted butter, room temperature cut into pieces
Whipped cream for serving  Crust

Crust

Preheat oven to 350degrees. 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 dies, gently press back up.  Let cool.  Crust can be baked 1 day ahead. Store tightly wrapped at room temperature.

Filling and Assembly

Bring 12oz cranberries, 1 cup granulated sugar and 1/4 cup water to a boil in a large saucepan over medium high heat.  Reduce heat; simmer until cranberries burst and most of the liquid evaporates,12-15 minutes.  Let cool. Puree in a blender until very smooth.

Cook puree, eggs, egg yolks, lemon zest, lime juice, salt,1/2 cup sugar, and 10tsp. lime zest in a heat proof bowl set over a saucepan of simmering water (bowl should not touch water), stirring with a rubber spatula and scraping down side of bowl, 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 1/2 cup  granulated sugar and 1/2 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 1/2 sugar and 1 tsp. lime zest in a small bowl.  Toss cranberries in lime sugar.  Top pie with cranberries; serve with whipped cream.

Pie (without topping) can be made 2 days ahead.  Cover once filling is firm and keep chilled.  Let sit at room temperature for 2 hours before serving.