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Recipes

Tangy and Tantalizing Gluten Free Cranberry-Lime Pie

This article is written by a student writer from the Spoon University at UCD chapter.

In today’s times, you’re bound to know someone who’s gluten free. Whether they have Celiac Disease, are “gluten intolerant,” or “gluten sensitive,” here’s a pie that will satisfy all your guests, gluten-intolerant or not, without compromising flavor.

This pie does require some patience, but the outcome is totally worth the time. This gluten-free recipe is adopted from Bon Appétit (you know it’s a good recipe when it’s from Bon Appétit).

#SpoonTip: If you’re just prepping it, keep the crust and the filling separate and combine the day you plan to serve the pie to prevent the crust from getting soggy.

Tangy and Tantalizing Gluten Free Cranberry-Lime Pie egg
Jenna Hively

Gluten Free Cranberry-Lime Pie

Difficulty:BeginnerPrep time:1 hour 30 minutesCook time:3 hours Total time:4 hours 30 minutesServings:8 servings

Ingredients

Instructions

  1. Photo by Jenna Hively

    Crust:

    Preheat oven to 350°F. Pulse cookies in a food processor until very finely ground (total yield should be about 1 cup). Add pecans and pulse until very finely ground. Add butter and brown sugar, and pulse until combined.

  2. Photo by Jenna Hively

    Transfer cookie, pecan, butter and brown sugar mixture into a deep 9u0022 pie dish. Use a measuring cup to press down mixture onto the bottom and up the sides of dish. Bake until slightly darkened (about 10-15 minutes). Let it cool.

  3. Photo by Jenna Hively

    Filling:

    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 and simmer until cranberries burst and most of the liquid evaporates (about 12-15 minutes). Purée in a blender (or food processor) until very smooth.

  4. Photo by Jenna Hively

    Cook purée from previous step, 3 eggs, 2 egg yolks, 1 tsp. lemon zest, 1/2 cup lime juice, salt, 1/2 cup sugar and 1 tsp. lime zest in a heatproof bowl set over a saucepan of simmering water (a double boiler). Stir frequently with a rubber spatula and scrape down sides of the bowl often until mixture thickens and coats spatula (about 8-10 minutes). Let it cool until just warm.

    #SpoonTip: You can use less lime juice and more sugar to make the pie less tart

  5. Photo by Jenna Hively

    Using an electric mixer on medium-high, beat mixture from step 4, adding butter one piece at a time, and incorporate after each addition until mixture looks lighter in color and texture (about 5 minutes). Scrape filling into crust and chill until firm (about 2 hours).

  6. Photo by Jenna Hively

    Assembly:

    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 barley starting to soften, about 1 minute (it’s OK if the cranberries start to split). Using a slotted spoon (or spatula), transfer cranberries to a wire rack set inside a rimmed baking sheet (or a paper-towel-lined cookie sheet). Chill until no longer sticky, about 20-30 minutes.

  7. Photo by Jenna Hively

    Combine remaining 1/2 cup granulated sugar and 1 tsp. lime zest in a small bowl. Toss cranberries in lime sugar. Top pie with cranberries and serve with whipped cream. Enjoy!

    #SpoonTip: Refrigerate before serving!