Tangy and Tantalizing Gluten Free Cranberry-Lime Pie

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.

Gluten Free Cranberry-Lime Pie

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

Ingredients

• 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

  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.

  

• 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.

  

• Step 3

  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.

  

• 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

  

• 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).

  

• Step 6

  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.

  

• 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!