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Name: Cranberry-Lime curd pie
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 4 ounces graham cracker cookies; 1/2 uppecans; 4 tablespoons unsalted butter melted; 3 tablespoons brown sugar; 1 12- ounce package fresh (or frozen thawed) cranberries; 1 cup granulated sugar divided; 3 large eggs; 2 large egg yolks; 1 teaspoon finely grated lemon zest; 2 teaspoons finely grated lime zest divided; 1/2 upfresh lime juice; Pinch of kosher salt; 3/4 up(1 1/2 sticks) unsalted butter room temperature, cut into pieces

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INGREDIENTS

4 ounces graham cracker cookies
1/2 uppecans
4 tablespoons unsalted butter ; melted
3 tablespoons brown sugar
1 12- ounce package fresh (or frozen ; thawed) cranberries
1 cup granulated sugar ; divided
3 large eggs
2 large egg yolks
1 teaspoon finely grated lemon zest
2 teaspoons finely grated lime zest ; divided
1/2 upfresh lime juice
Pinch of kosher salt
3/4 up(1 1/2 sticks) unsalted butter ; room temperature, cut into pieces

INSTRUCTIONS

CRUST

1. Preheat oven to 350°. Pulse cookies in a food processor until very finely ground (you should have about 1 cup). Add 1/2c pecans; pulse until finely ground. Add butter (4 tbsp) and brown sugar (3 tbsp); pulse to combine. Transfer to a deep 9" pie dish. Using a measuring cup, press firmly onto bottom and up sides of dish.

2. Bake until firm and slightly darkened in color, 10–15 minutes. If crust slides down sides, gently press back up. Let cool.

FILLING & ASSEMBLY

1. Bring 12 oz. cranberries, 1/2 cup granulated sugar, and ¼ cup water to a boil in a large saucepan over medium-high. Reduce heat; simmer until cranberries burst and most of the liquid evaporates, 12–15 minutes. Let cool. Purée in a blender until very smooth.

2. Cook purée, eggs, egg yolks, lemon zest, lime juice, salt, ½ cup sugar, and 1 tsp. lime zest over low heat, until curd thickens and coats spatula, 8–10 minutes. Let cool until just warm.

3. 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.

Adapted from Cranberry-Lime Curd Pie https://www.bonappetit.com/

NOTES

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Cranberry-Lime curd pie

4 ounces graham cracker cookies
1/2 uppecans
4 tablespoons unsalted butter melted
3 tablespoons brown sugar
1 12- ounce package fresh (or frozen thawed) cranberries
1 cup granulated sugar divided
3 large eggs
2 large egg yolks
1 teaspoon finely grated lemon zest
2 teaspoons finely grated lime zest divided
1/2 upfresh lime juice
 Pinch of kosher salt
3/4 up(1 1/2 sticks) unsalted butter room temperature, cut into pieces

CRUST
1. Preheat oven to 350°. Pulse cookies in a food processor until very finely ground (you should have about 1 cup). Add 1/2c pecans; pulse until finely ground. Add butter (4 tbsp) and brown sugar (3 tbsp); pulse to combine. Transfer to a deep 9" pie dish. Using a measuring cup, press firmly onto bottom and up sides of dish. 
2. Bake until firm and slightly darkened in color, 10–15 minutes. If crust slides down sides, gently press back up. Let cool.

FILLING & ASSEMBLY
1. Bring 12 oz. cranberries, 1/2 cup granulated sugar, and ¼ cup water to a boil in a large saucepan over medium-high. Reduce heat; simmer until cranberries burst and most of the liquid evaporates, 12–15 minutes. Let cool. Purée in a blender until very smooth.
2. Cook purée, eggs, egg yolks, lemon zest, lime juice, salt, ½ cup sugar, and 1 tsp. lime zest over low heat, until curd thickens and coats spatula, 8–10 minutes. Let cool until just warm.
3. 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.

Adapted from Cranberry-Lime Curd Pie https://www.bonappetit.com/

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Nutrition

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Serving Size: 1 (1989g)
Recipe Makes: 1

Calories: 5812
Calories from Fat: 2942 (51%)

Amt Per Serving		% DV

	Total Fat 326.9g	436 %
	Saturated Fat 136.3g	682 %
	Monounsaturated Fat 128g
	Polyunsanturated Fat 41.8g
Cholesterol 11550.3mg		3554 %
Sodium 983.5mg		34 %
Potassium 1667mg		44 %
Total Carbohydrate 563.7g		166 %
	Dietary Fiber 0g	0 %
	Sugars, other 563.7g
Protein 171.3g		245 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5812

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