Cranberry Lime Pie Recipes

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CRANBERRY-LIME PIE



Cranberry-Lime Pie image

The spirit of a Key lime pie in the guise of a luscious cranberry curd. The contrast between the snappy press-in crust and the tart filling in this recipe is pure genius.

Provided by Ann Redding

Categories     Bon Appétit     Thanksgiving     Christmas     Dessert     Cranberry     Lime     Lime Juice     Pie     Ginger

Yield Serves 8

Number Of Ingredients 16

Crust:
4 ounces gingersnap cookies (about 16 if using Nabisco)
1 cup pecans
4 tablespoons unsalted butter, melted
3 tablespoons light brown sugar
Filling and assembly:
1 (12-ounce) package fresh (or frozen, thawed) cranberries, plus 4 ounces (about 1 1/4 cups) for serving
2 1/2 cups 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 cup fresh lime juice
Pinch of kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into pieces
Whipped cream (for serving)

Steps:

  • Crust:
  • Preheat oven to 350°F. 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 sides, gently press back up. Let cool.
  • Filling and assembly:
  • Bring 12 oz. cranberries, 1 cup granulated sugar, and 1/4 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.
  • Cook purée, eggs, egg yolks, lemon zest, lime juice, salt, 1/2 cup sugar, and 1 tsp. lime zest in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring with a rubber spatula and scraping down sides of bowl often, until curd thickens and coats spatula, 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 cup granulated sugar and 1 tsp. lime zest in a small bowl. Toss cranberries in lime sugar. Top pie with cranberries; serve with whipped cream.
  • Do Ahead
  • Crust can be baked 1 day ahead. Store tightly wrapped at room temperature. Pie (without topping) can be made 2 days ahead. Cover once filling is firm and keep chilled. Let sit at room temperature 2 hours before serving.

LEMON-CRANBERRY MERINGUE PIE



Lemon-Cranberry Meringue Pie image

Sweet and soft as air, meringue is what gives this show-stopper of a pie its fluffy, bouffant appearance. Looks aside, the meringue serves an important purpose in balancing the easy lemon curd filling. To take this pie to legendary status, we added a thin layer of cranberry gelée for extra pucker-up power and quickly kissed the peaks of the meringue with a kitchen torch.

Provided by Greg Lofts

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h30m

Yield Serves 10 to 12

Number Of Ingredients 16

1 recipe Deep-Dish Pâte Brisée crust
Unbleached all-purpose flour, for dusting
1 1/3 cups sugar
1/3 cup cornstarch
1/2 teaspoon kosher salt
4 large egg yolks (whites reserved for meringue)
2 teaspoons grated lemon zest, plus 3/4 cup fresh juice
4 tablespoons unsalted butter, cut into 1/2-inch pieces
10 ounces fresh cranberries, rinsed and drained; or frozen cranberries (about 2 1/2 cups)
1/2 cup sugar
2 tablespoons cornstarch
Pinch of kosher salt
5 large egg whites, room temperature
3/4 cup sugar
1/2 teaspoon cream of tartar
1 teaspoon pure vanilla extract

Steps:

  • Crust: Preheat oven to 400°F. Roll out dough on a lightly floured surface to an approximately 13-inch round. Transfer to a 9-by-2-inch fluted tart pan, or a 9-inch deep-dish pie dish. Trim dough to be flush with edges of pan.
  • Line with parchment and fill with dried beans or pie weights. Bake until crust is set and dry, about 25 minutes. Remove beans and parchment; continue baking until crust is golden on bottom, about 15 minutes. Transfer to a wire rack; let cool completely.
  • Lemon Filling: Combine sugar, cornstarch, and salt in a saucepan. Whisk in egg yolks, lemon zest, and 1 1/3 cups water until smooth. Bring mixture to a boil over medium-high heat, whisking frequently; boil 1 minute.
  • Remove from heat; whisk in lemon juice and butter until smooth. Pour mixture into crust. Refrigerate until filling is cool and set, about 30 minutes.
  • Cranberry Gelée: Combine cranberries, sugar, cornstarch, salt, and 3/4 cup water in a saucepan. Bring to a boil over medium-high heat, stirring occasionally; boil 1 minute. Press through a fine-mesh sieve (discarding solids), then pour over chilled and set lemon pudding in crust, gently spreading to edges with an offset spatula. Refrigerate until cold and set, at least 30 minutes or, loosely covered, up to 1 day. If using tart pan, remove pie from pan and transfer to a serving plate or cake stand.
  • Meringue: In the bowl of a mixer set over (but not in) a bowl of simmering water, beat egg whites and sugar until sugar has dissolved and mixture is hot. Transfer to mixer fitted with the whisk attachment; beat on low speed until foamy. Add cream of tartar and vanilla, increase speed to medium-high and whisk until stiff, glossy peaks form, about 8 minutes.
  • Spoon meringue onto center of pie, spreading slightly and leaving a 1-inch border between meringue and crust. Wave a kitchen torch over meringue until browned in places. Cut pie into wedges; serve. (Pie is best eaten the same day.)

CRANBERRY LIMEADE



Cranberry Limeade image

When cranberry and lime juice get together, the result is thirst-quenching. Add ice and you've got a party in a glass. -Michael Passow, Poughkeepsie, New York

Provided by Taste of Home

Time 15m

Yield 7 servings.

Number Of Ingredients 7

2-1/2 to 3-1/2 cups water, divided
1-1/4 cups sugar
2 to 3 cups cranberry juice
1-1/2 cups lime juice (10 to 12 medium limes)
1 tablespoon grated lime zest
Ice cubes
Lime slices, optional

Steps:

  • Bring 1-1/2 cups water and sugar to a boil. Remove from heat; stir in juices, lime zest and remaining water. Cover; refrigerate at least 1 hour. Serve over ice and, if desired, with lime slices.

Nutrition Facts :

CRANBERRY STREUSEL PIE



Cranberry Streusel Pie image

A delightfully tart cranberry pie with a yummy walnut streusel topping.

Provided by Nils

Categories     Desserts     Pies     Fruit Pie Recipes     Cranberry Pie Recipes

Time 1h20m

Yield 8

Number Of Ingredients 8

1 pound fresh cranberries
¾ cup white sugar
¼ cup all-purpose flour
½ cup packed brown sugar
½ cup walnuts
¼ cup all-purpose flour
1 teaspoon shortening
1 recipe pastry for a 9 inch single crust pie

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Smash berries. Stir in sugar and 1/4 cup flour. Pour filling into pie crust.
  • Smash walnuts into small pieces. Stir in brown sugar, 1/4 cup flour, and shortening with a pastry blender. The mixture should be crumbly. Sprinkle streusel over pie.
  • Place pie on a baking sheet and bake in preheated oven until crust is golden and filling is bubbly, about 45 minutes.

Nutrition Facts : Calories 339 calories, Carbohydrate 56.2 g, Fat 12.3 g, Fiber 4.1 g, Protein 3.4 g, SaturatedFat 2.4 g, Sodium 122.2 mg, Sugar 34.6 g

5-INGREDIENT KEY LIME PIE



5-Ingredient Key Lime Pie image

A simple 5-ingredient Key lime pie I've been eating my whole life in south Florida.

Provided by Logan Fleming

Time 50m

Yield 8

Number Of Ingredients 5

⅓ (14.4 ounce) package graham crackers, broken into quarters
½ cup unsalted butter, melted
1 (14 ounce) can sweetened condensed milk
3 large egg yolks
½ cup Key lime juice

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Process graham crackers in a food processor; the finer the crumbs, the more the crust will stick together. Transfer to a bowl and mix with melted butter. Press and mold mixture into a 9-inch pie pan.
  • Bake in the preheated oven for 10 to 12 minutes. Remove from the oven and let cool for 15 minutes. Leave the oven on.
  • While the crust is cooling, combine condensed milk and egg yolks in a bowl; whisk until fully blended and no yolks are visible in the mixture. Slowly pour in Key lime juice while stirring until combined. Pour into the cooled crust.
  • Return to the oven and bake until filling is firm to the touch and only slightly jiggly in the center, 10 to 15 minutes. Cool to room temperature before serving.

Nutrition Facts : Calories 354.7 calories, Carbohydrate 41.3 g, Cholesterol 124 mg, Fat 19.2 g, Fiber 0.5 g, Protein 6.2 g, SaturatedFat 10.8 g, Sodium 170 mg, Sugar 32.3 g

SIMPLE AND EASY CRANBERRY PIE



Simple and Easy Cranberry Pie image

This is my aunt's recipe, and so yummy. I was blown away when I finally got the recipe and saw how easy it is. SO yummy with real whipped cream or vanilla ice cream, serve it warm

Provided by Jessica Costello

Categories     Pie

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 7

2 cups cranberries, rinsed with stems removed
1/2 cup sugar
1/2 cup chopped nuts
2 eggs
1 cup sugar
1 cup flour
1/2 cup butter or 1/2 cup margarine, melted

Steps:

  • Heat oven to 325°F.
  • Grease a 10-inch pie plate.
  • Spread cranberries over bottom of pie plate. Sprinkle with 1/2 cup sugar and nuts.
  • Beat eggs well. Add 1 cup sugar gradually and beat until thoroughly mixed. Add flour, melted butter to egg and sugar mixture. Beat well. Pour batter over the top of cranberries.
  • Bake for 1 hour.

Nutrition Facts : Calories 383.9, Fat 17.3, SaturatedFat 8.3, Cholesterol 83.4, Sodium 157.3, Carbohydrate 54.6, Fiber 2.3, Sugar 39, Protein 4.9

CRANBERRY MERINGUE PIE



Cranberry Meringue Pie image

"This sweet-tart cranberry pie is simply mouthwatering and a nice change for the holidays from the typical apple and pumpkin pies."Tina Dierking, Showhegan, Maine.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 13

1 package (12 ounces) fresh or frozen cranberries, thawed
1 cup orange juice
3/4 cup water
3/4 cup sugar
Sugar substitute equivalent to 3/4 cup sugar
1/3 cup quick-cooking tapioca
2 teaspoons grated orange zest
1/4 teaspoon salt
MERINGUE:
4 large egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
1 pastry shell (9 inches), baked

Steps:

  • Place cranberries in a food processor; cover and pulse until coarsely chopped. , In a large saucepan, combine the cranberries and next seven ingredients. Let stand for 5 minutes. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer for 10 minutes, stirring constantly. Keep warm., In a large bowl, beat egg whites until foamy. Add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, beating until stiff peaks form. Spoon warm filling into pastry shell. , Spread meringue evenly over filling, sealing to crust. Bake at 350° for 18-22 minutes or until golden brown. Cool for 1 hour. Chill, covered, for at least 4 hours.

Nutrition Facts : Calories 329 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 202mg sodium, Carbohydrate 64g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein.

CRANBERRY PIE



Cranberry Pie image

Provided by Florence Fabricant

Categories     dessert

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 11

3 1/2 cups cranberries
1/3 cup coarsely chopped pecans
1 cup plus 3 tablespoons sugar
1 1/2 tablespoons flour
1/2 cup raisins
1/4 cup fresh orange juice
1/2 teaspoon cinnamon
3 tablespoons melted butter
pastry for one crust 9-inch pie
1 1/3 cups sour cream
1/2 teaspoon vanilla

Steps:

  • Preheat oven to 400 degrees.
  • Coarsely chop the berries in a food grinder or food processor. Combine them with pecans, a cup of sugar, flour, raisins, orange juice, cinnamon and butter.
  • Roll out pastry and line pie pan with it. Spoon in the filling. Bake for 45 minutes, until the crust is brown and the filling is beginning to bubble. Remove from oven and allow to cool for 30 minutes.
  • Mix sour cream with the three tablespoons of sugar and vanilla. Spread on top of pie, return to oven and bake five minutes to set the topping. Cool completely before serving.

Nutrition Facts : @context http, Calories 318, UnsaturatedFat 6 grams, Carbohydrate 47 grams, Fat 15 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 21 milligrams, Sugar 39 grams, TransFat 0 grams

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Easy Slow Cooker Chicken And Biscuits Recipe Dessert Recipes. Desserts Richmond Va
From recipeshappy.com


CRANBERRY MEYER LEMON PIE WITH GINGERSNAP CRUST - COLEY COOKS
2018-11-13 Let sit for 30 minutes until the cranberries feel tacky. Mix together the remaining ½ cup granulated sugar and Meyer lemon zest in a small bowl. Roll the cranberries in the sugar mixture until coated. Place the sugared cranberries a plate to set up for about 5 minutes. Can be made up to 2 hours in advance.
From coleycooks.com


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