Cranberry-Lime Pie

This key lime pie has a decadent cranberry curd, which provides a beautiful pop of color to your Friendsgiving dessert menu. It combines a sweet and tangy flavor with a spicy gingersnap crust.



For the Crust:

  • 4 ounces gingersnap cookies
  • 1 cup pecans
  • 4 tablespoons unsalted butter, melted
  • unsalted butter to grease pan
  • 3 tablespoons light brown sugar

For the Filling and Assembly:

  • 1- 12oz package of fresh cranberries, plus 4oz 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 unsalted butter, room temperature, cut into pieces


For the Crust:

  1. Preheat the oven to 350°F.
  2. In a food processor, pulse the gingersnap cookies until they are very finely ground.
  3. Add the pecans to the food processor with the cookies and pulse until they are finely ground.
  4. Add the butter and brown sugar to the same processor and pulse until fully combined.
  5. Remove the crumbs from the food processor and transfer them to a greased All-Clad Pro-Release Nonstick 9 Inch Round Cake Pan. Use a measuring cup to press the crumbs firmly onto the bottom and up the sides of the pan.
  6. Place the pan in the oven and bake until firm and slightly darkened in color, about 10–15 minutes.
  7. Remove the crust from the oven and let the crust set and cool completely for about 20 minutes. If the crust has slid down after you have removed it from the oven, gently press the crust back up while it is still hot.

For the Filling and Assembly:

  1. Bring 12oz of cranberries, 1 cup granulated sugar, and ¼ cup water to a boil in an All-Clad D3 Stainless 3 Quart Sauce Pan over medium-high heat. Once boiling, reduce heat and simmer until the cranberries burst and most of the liquid evaporates about 12–15 minutes.
  2. After the liquid has evaporated, set the contents aside to let cool completely. Once cooled, add it to a blender and blend until it is a very smooth purée.
  3. Set an All-Clad Double Boiler Insert over an All-Clad D3 Stainless Sauce Pan of simmering water to begin the cooking process of the purée.
  4. Place the purée over the double boiler and add the eggs, egg yolks, lemon zest, lime juice, salt, ½ cup sugar, and 1 teaspoon of lime zest, stirring with a silicone spatula and scraping down the sides of the boiler often, until the contents turn into a thick curd and coats spatula, 8–10 minutes. Remove from the double broiler and let cool until just warm.
  5. Using an electric mixer on medium-high speed, beat the curd, adding in butter one piece at a time until fully incorporated, about 5 minutes. The curd will look lighter in color and texture.
  6. Transfer the curd into the crust and place it into the refrigerator. Chill until firm, about 2 hours.

For the Topping:

  1. While your pie is setting, bring ½ cup granulated sugar and ½ cup water to a simmer in an All-Clad D3 Stainless 2 Quart Saucepan over medium heat, stirring continuously to dissolve sugar.
  2. Add the remaining 4oz cranberries and cook until barely starting to soften about 1 minute.
  3. Using a slotted spoon, transfer the cranberries to a Pro-Release Nonstick Cooling Rack with Half Sheet Pan underneath. Chill until they are no longer sticky, about 20 to 30 minutes.
  4. Toss the remaining ½ cup granulated sugar and 1 teaspoon lime zest in a small bowl. Toss cranberries in lime sugar. Top the pie with coated cranberries.

Pro Tip:

This recipe can be made as a gluten-free and nut-free dessert. Substitute 6oz of gluten-free ginger snaps and omit the pecans from the recipe.


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