Well, another unexpected blog break. I recently changed jobs, and though I’ve been baking, I’ve been terrible about updating this blog! So I have lots of posts that are overdue, and I’ll do my best to get them all up more regularly!
I recently had a birthday, and decided to throw a dinner party for 7 close friends (and one newborn) at my apartment. I also decided that on that day I was going to learn how to make gnocchi and ravioli by hand, which may not have been the wisest or least stressful thing, but at least it was a success! 🙂 For dessert, I also wanted to try something new, and when I found this recipe in one of the newer issues of Bon Appetit, I was sold.
I am so glad I made this – it’s amazing.
Be prepared for a tart, delicious dessert. The cranberries and lime come together so well, and it’s the most beautiful fuchsia dessert (who knew you could make a fuchsia dessert from nature?!?) and looks stunning on the table. And tastes even better.
Also, if you check out the original recipe, you’ll see they give you a recipe for a gingersnap crust. I wanted a graham cracker crust to be more traditional, and I thought it would taste better. Also, I cheated in the recipe below, and if you’ve read any of my other posts, you’ll realize I’m a cheater. But you can totally make your own crust from scratch, though I would recommend making a graham cracker crust instead of a gingersnap – but go with what makes sense to you!
So for those of you looking for something tart and delicious, and very pink, make this dessert. You will thank me.
Cranberry Lime Pie
Recipe adapted from Bon Appetit
1 pre-packaged graham cracker crust
1 tbsp butter, melted
12 ounces of fresh cranberries (or if you want to use frozen, make sure to thaw first)
1½ cups granulated sugar, divided into 1 cup and ½ cup
3 large eggs
2 large egg yolks
1 teaspoon lemon zest
3 teaspoons lime zest, divided
½ cup fresh lime juice
Pinch of kosher salt
¾ cup (1½ sticks) unsalted butter, room temperature, cut into pieces
First, prepare the crust. Turn oven to 350 degrees fahrenheit / 178 celsius. Take your favorite pie plate, and turn the prepared pie crust into the pie plate. It’s going to crumble all over the place, so using your fingers, push the crust into the pie plate. Drizzle the butter over the crust, to help you push it into place. Once you’re happy with the crust, place in the oven and bake for five minutes. Remove and allow to cool.
In a large saucepan over medium-high heat, bring the cranberries, 1 cup granulated sugar, and ¼ cup water to a boil. Once it starts boiling, reduce the heat; simmer until cranberries burst and most of the liquid evaporates, about 12–15 minutes. Remove from heat and allow to cool. Once it’s cooled slightly, pour into a blender and purée until very smooth.
To a medium sized heatproof bowl, add the cranberry purée, eggs, egg yolks, lemon zest, lime juice, salt, ½ cup sugar, and 1 tsp. lime zest. Set over a bowl of simmering water (making sure that the bowl does not touch the water), and cook, stirring with a rubber spatula and scraping down sides of bowl often, until the curd thickens and coats spatula, between 8–10 minutes. Let cool until just warm.
With a stand mixer on medium-high, or using a hand mixer, beat curd and add the butter a piece at a time, beating to incorporate after each addition, until curd looks lighter in color and texture, about 5 minutes. Using the rubber spatula scrape the curd into crust and chill until firm, about 2 hours.]
To decorate, toss remaining ½ cup granulated sugar and 1 tsp. lime zest in a small bowl. Using your fingers, push the zest around to release the flavor. Before serving, toss some of the sugared lime zest on top of the cake. Serve with whipped cream, or plain, and enjoy!