Cranberry-Lime Curd Pie Recipe

The creamy, brilliantly colored curd filling for this pie gets its sweet-tart flavor from fresh lime juice and cranberries. Since the cranberry-lime curd cooks on the stovetop, the only part of this dessert that needs to be baked is the crumb crust: After straining, the curd goes into the crust to chill and set in the fridge. 

This pie is tart and fruity but also silky and rich thanks to the bright cranberry-lime curd. Cranberries cook down to a jammy base that’s enriched with eggs and butter and poured into a press-in honey-rye cookie crust to set. The garnet color and vibrant flavors make it perfect for any festive table. Fresh berries, pomegranate arils, lime zest, and whipped cream are all this pie needs to complete its look. Make sure to wash and dry the berries well before adding them.

For the silkiest filling

Cranberries need little prep, but you should rinse and sort them to eliminate any berries that are shrivelled or didn’t fully ripen. Cranberries are high in natural pectin, which plays a large role in how well this curd sets up. The skins and seeds are edible and blended into the curd, then any remaining seeds and skin pieces are strained out after the curd has cooked, which helps give the pie its silken texture and gorgeous hue.

Make ahead tips

Make the press-in crust ahead of time. The honey-rye cookie couldn’t be easier; it takes about five minutes to mix up and is baked as a slab before cooling and crumbling in the food processor. You can save the crumbs in an airtight container for later or continue and form the crust. (You can also make a crust using store-bought cookies; they will have a sweeter profile, but the tart filling can stand up to it.) The baked crust will hold without the filling for a day or two if well-wrapped, and the entire pie can be made a day in advance, too.

Notes from the Food & Wine Test Kitchen

• Be certain to bring the curd to a boil so that the cornstarch is properly activated to thicken and allow the mixture to set in the pie shell.
• A food processor makes quick work of grinding the cookie crumbs, but a rolling pin and ziplock bag will also do the trick.
• You can swap the fruits for garnish. Try seasonal options like clementine or mandarin orange segments, or sliced kumquats for a contrasting orange color against the vibrant red filling.

This recipe was developed by Camille Cogswell; the text was written by Cheryl Slocum.