Cranberry lime pie

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.

I printed this off from Bon Appétit in 2018...and finally got to it this past holiday because we were all house-bound. I've re-written it slightly to make the recipe easier to follow...so please read carefully before beginning. A perfect fiddley dessert to take to a party, and to up it a notch, I'd use Ginger Snaps instead of store-bought ginger cookies. Think about this as a fancy (time-involved!) cranberry key-lime pie - enjoy!

Cranberry Lime Tart & The Ultimate Friendsgiving Menu | Joy Oliver

Cranberry Meyer Lemon Pie with Gingersnap Crust | Think key lime pie, but better. A beautiful and unique holiday dessert perfect for Thanksgiving! #Thanksgiving #entertaining #recipe #cranberry #meyerlemon #pie | ColeyCooks.com

In this recipe, fresh or frozen cranberries are simmered with sugar and grated ginger then strained so the mixture is smooth.

My show stopping Cranberry Pie with a gingersnap crumb crust is guaranteed to bring a little va-va-voom to your holiday dessert table this year.

This Cranberry Chiffon Pie is extra special, topped with a ginger whipped cream. The tangy, mousse-like cranberry filling contrasts with the crispy, spicy gingersnap crust for a textural match made in heaven.

Yield: 8 servings (one 9" pie) Gingersnap-Pecan Crust Ingredients: 1 ½ cups (200g) gingersnap cookie crumbs* 1 cup (113g) Lane Southern Orchards Georgia Pecan Halves 1 tsp ground ginger pinch of kosher salt 6 Tbsp (85g) unsalted butter, melted *We used Keebler Gingersnaps (formerly Murray), and we needed 32 cookies for our crust. Directions: Heat...Read More

As beautiful as it is delicious, this Cranberry Custard Pie has a creamy, smooth filling tucked in a delicate, ginger-laced pastry crust. Each bite is the perfect combination of both sweet and tart.

This Eggnog Pie is perfect for the holidays, a creamy and sweet eggnog filling in a spiced gingerbread crust, decorated with sugared cranberries.