The Most Beautiful Thanksgiving Pies with Recipes

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

thanksgiving pie -cranberry-lime-pie

Bon Appetit

Bon Appetit has created this beautiful pie that will make your tastebuds scream with delight!

Ingredients

  • 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

Directions

Crust

  1. Preheat oven to 350°.
  2. Pulse cookies in food processor until very finely ground (you’ll have about 1 cup).
  3. Add pecans; pulse until finely ground.
  4. Add butter and brown sugar; pulse to combine.
  5. Transfer to deep 9″ pie dish.
  6. Using a measuring cup, press firmly onto bottom and up sides of dish.
  7. Bake until firm and slightly darkened in color, 10-15 minutes.
  8. If crust slides down side, gently press back up.
  9. Let cool.

Filling and Assembly

  1. Bring 12 oz. cranberries, 1 cup granulated sugar and 1/4 cup water to a boil in a large saucepan over medium-high heat.
  2. Reduce heat; simmer until cranberries burst and most of the liquid evaporates, 12-15 minutes.
  3. Let cool.
  4. Puree in a blender until smooth.
  5. 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).
  6. Stir with a rubber spatula and scrape down the sides of the bowl often, until curd thickens and coats spatula, 8-10 minutes.
  7. Let cool until just warm.
  8. Using an electric mixer on medium-high, beat curd, adding butter a piece at a time.
  9. Mix for about 5 minutes; the curd will look lighter in color.
  10. Scrape into the crust and chill until firm for about 2 hours.
  11. 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.
  12. Add remaining 4 oz. cranberries and cook until barely starting to soften, for about 1 minute.
  13. Using a slotted spoon, transfer cranberries to a wire rack set inside a rimmed baking sheet.
  14. Chill until no longer sticky, for about 20-30 minutes.
  15. Add remaining 1/2 cup granulated sugar and 1 tsp. lime zest in a small bowl.
  16. Toss cranberries in lime sugar.
  17. Top pie with cranberries. Serve with whipped cream.