Have you ever craved a dessert that’s the perfect balance of tart and sweet, with a refreshing zing that makes your taste buds sing? Well, do I have a treat for you! Today, we’re diving into the delightful world of Cranberry Lime Pie. This pie is a vibrant and tangy twist on the classic key lime pie, bringing a splash of color and a burst of flavor that’s sure to brighten any occasion.
What I love most about this pie is its beautiful combination of flavors and textures. The tartness of cranberries pairs wonderfully with the zesty lime, all nestled in a buttery graham cracker crust and topped with a dollop of whipped cream. It’s the kind of dessert that looks as good as it tastes and is perfect for the holiday season or any time you want to impress your guests.
So, let’s get started on this show-stopping dessert!
Cranberry Lime Pie
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- 1 14 oz can sweetened condensed milk
- 4 large egg yolks
- 1/2 cup fresh lime juice about 4-5 limes
- 1 tbsp lime zest
- 1 cup cranberry puree see instructions
- Whipped cream for topping
- Fresh cranberries and lime slices for garnish
Instructions
- Make the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then set aside to cool.
- Prepare the Cranberry Puree: In a small saucepan, combine 2 cups of fresh or frozen cranberries with 1/2 cup of water and 1/4 cup of sugar. Cook over medium heat until the cranberries burst and soften, about 10 minutes. Blend the mixture until smooth and strain to remove the skins. Let it cool.
- Make the Filling: In a large bowl, whisk together the sweetened condensed milk, egg yolks, lime juice, and lime zest until smooth. Stir in the cooled cranberry puree until well combined.
- Fill the Crust: Pour the filling into the cooled graham cracker crust. Smooth the top with a spatula.
- Bake the Pie: Bake the pie at 350°F (175°C) for 15 minutes, or until the filling is set. Let the pie cool to room temperature, then refrigerate for at least 2 hours to chill and set completely.
- Garnish and Serve: Before serving, top the pie with a generous amount of whipped cream and garnish with fresh cranberries and lime slices for a festive touch.
Notes
- Use fresh lime juice for the best flavor – bottled juice just doesn't compare.
- If you don't have a blender, you can mash the cranberries with a fork or potato masher.
- Make sure the pie is fully chilled before serving for the best texture.
- Calories: 320
- Protein: 5g
- Fat: 16g
- Carbohydrates: 42g
- Fiber: 1g
- Sugar: 32g
Wrapping Up:
There you have it, my friends – Cranberry Lime Pie, a delightful and refreshing dessert that brings a burst of flavor to any table. I hope you enjoyed this recipe as much as I did. It’s the perfect way to celebrate any occasion with a dessert that’s as beautiful as it is tasty. If you have any questions or need adjustments for dietary needs, don’t hesitate to reach out. I love hearing from you all and helping you create delicious memories in your kitchen.
Until next time, happy baking, and enjoy every bite!
