Thanksgiving pie season is here! A beautiful Thanksgiving pie can make a Thanksgiving table and is a great way to cap off the festivities.
Check out these recipes for Thanksgiving pies that not only look good but taste great!
10.) Cranberry-Lime Pie
Bon Appetit has created this beautiful pie that will make your tastebuds scream with delight!
- 1 12-ounce package cranberries (fresh or frozen)
- 1 tsp. lemon zest
- 2 tsp. lime zest
- 2 egg yolks, large
- 3 eggs, large
- 1/2 cup lime juice, fresh
- 3 Tbsp. brown sugar, light
- 2 1/2 cups granulated sugar
- A pinch kosher sugar
- Whipped cream
- 1 cup pecans
- 4 oz. gingersnap cookies
- 16 Tbsp. butter, unsalted
- Preheat oven to 350°.
- Pulse cookies in food processor until very finely ground (you’ll have about 1 cup).
- Add pecans; pulse until finely ground.
- Add butter and brown sugar; pulse to combine.
- Transfer to deep 9″ pie dish.
- Using a measuring cup, press firmly onto bottom and up sides of dish.
- Bake until firm and slightly darkened in color, 10-15 minutes.
- If crust slides down side, gently press back up.
- Let cool.
Filling and Assembly
- Bring 12 oz. cranberries, 1 cup granulated sugar and 1/4 cup water to a boil in a large saucepan over medium-high heat.
- Reduce heat; simmer until cranberries burst and most of the liquid evaporates, 12-15 minutes.
- Let cool.
- Puree in a blender until smooth.
- Cook puree, eggs, egg yolks, lemon zest, lime juice, salt, 1/2 cup sugar and 1 tsp. lime zest in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water).
- Stir with a rubber spatula and scrape down the sides of the bowl often, until curd thickens and coats spatula, 8-10 minutes.
- Let cool until just warm.
- Using an electric mixer on medium-high, beat curd, adding butter a piece at a time.
- Mix for about 5 minutes; the curd will look lighter in color.
- Scrape into the crust and chill until firm for about 2 hours.
- 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 barely starting to soften, for about 1 minute.
- Using a slotted spoon, transfer cranberries to a wire rack set inside a rimmed baking sheet.
- Chill until no longer sticky, for about 20-30 minutes.
- Add remaining 1/2 cup granulated sugar and 1 tsp. lime zest in a small bowl.
- Toss cranberries in lime sugar.
- Top pie with cranberries. Serve with whipped cream.