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.

Jenna Hively

Gluten Free Cranberry-Lime Pie

  • Prep Time:1 hr 30 mins
  • Cook Time:3 hrs
  • Total Time:4 hrs 30 mins
  • Servings:8
  • Medium


  • 4 ounces gluten-free gingersnap cookies
  • 1 cup pecans
  • 4 tablespoons unsalted butter melted
  • 3 tablespoons light brown sugar
  • 12-ounce package fresh or frozen thawed cranberries plus 4 ounces for serving
  • 2 1/3 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
  • A pinch kosher salt
  • 3/4 cup unsalted butter- room temperature- cut into pieces
  • Whipped cream for serving
  • Step 1

    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.

    coffee, cereal
    Photo by Jenna Hively
  • Step 2

    Transfer cookie, pecan, butter and brown sugar mixture into a deep 9" 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.

    coffee, espresso, chocolate
    Photo by Jenna Hively
  • Step 3

    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.

    chocolate, cherry, sweet
    Photo by Jenna Hively
  • Step 4

    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

    egg, cream
    Photo by Jenna Hively
  • Step 5

    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).

    cake, chocolate, raspberry
    Photo by Jenna Hively
  • Step 6

    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.

    sweet, berry, cherry
    Photo by Jenna Hively
  • Step 7

    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!

    Photo by Jenna Hively