Cranberry-Lime Curd Pie
Cranberry-Lime Curd Pie
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Serve this chilled cranberry pie topped with whipped cream and jewel-toned fruit. Tart, sweet, and with a vibrant color, it will be the coolest fruit pie you put on the dessert table.
By Cheryl Slocum
Published on November 11, 2025
Active Time: 1 hr 30 mins
Chill Time: 4 hrs
Total Time: 7 hrs 15 mins
Servings: 8
●Ingredients●
●Crust
1/2 cup unsalted butter, at room temperature, divided
1/4 cup granulated sugar
1 tablespoon plus 1 teaspoon honey
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 cup medium rye flour (about 4 ounces)
●Cranberry-Lime Curd
12 ounces fresh or thawed frozen cranberries (about 2 1/2 cups)
1 3/4 cups granulated sugar, divided
1/4 cup plus 2 tablespoons water, divided
3 tablespoons grated lime zest plus 1/3 cup fresh lime juice (about 6 medium limes)
1 tablespoon plus 1 teaspoon cornstarch
4 large eggs
1/4 teaspoon kosher salt
1/2 cup unsalted butter, cubed
Sweetened whipped cream, for serving
Pomegranate arils, blackberries, and lime zest, for garnish
Directions
Make the crust: Mix 1/4 cup butter, sugar, honey, baking soda, vanilla, and salt in a stand mixer fitted with the paddle attachment on medium speed until smooth and mixture lightens in color, about 2 minutes. Add rye flour, and mix on low speed until fully incorporated. Place dough between 2 pieces of parchment paper, and roll out to 1/4-inch thickness. Place dough on a baking sheet, and chill for 10 minutes. Preheat oven to 350°F.
Peel off top layer of parchment paper, and bake cookie dough until firm to the touch and deeply golden, 18 to 20 minutes. Transfer cookie to a wire rack, and cool completely until crisp, about 30 minutes. (Keep oven on.)
Break cooled cookie into small pieces; transfer to a food processor, and pulverize into fine crumbs, about 15 pulses. Measure 2 cups crumbs (about 8 ounces, see Make ahead tips); place in a medium bowl. Melt remaining 1/4 cup butter, and toss with cookie crumbs in bowl. Press crumb mixture in an even layer into bottom and up sides of a 9-inch pie plate. (Discard any remaining crumbs, or save for another use.) Bake crust until fragrant and just set, 10 to 15 minutes. Cool completely on a wire rack, about 1 hour.
Make the cranberry-lime curd: Bring cranberries, 3/4 cup sugar, and 1/4 cup water to a simmer in a medium pot over medium-low. Cook, stirring occasionally, until liquid has mostly evaporated and mixture is a thick, jamlike consistency, 15 to 20 minutes. Transfer to a blender; let cool until just warm to the touch, 30 minutes. Reserve pot.
Whisk together lime zest and juice, cornstarch, and remaining 2 tablespoons water in a medium bowl; whisk in eggs. Add lime mixture, salt, and remaining 1 cup granulated sugar to cooled cranberry mixture in the blender; blend until smooth, about 30 seconds. Pour cranberry mixture into reserved pot. Cook over medium-low, whisking until thick bubbles boil up and mixture is hot, 13 to 15 minutes. Remove from heat; whisk in butter, a few cubes at a time, until melted and smooth. Strain curd by pressing through a fine wire-mesh strainer set over a medium bowl. (Discard solids.)
Pour curd into cooled piecrust, smoothing top with a spatula or knife. Place plastic wrap directly on the surface; refrigerate until the curd is cold and set, at least 4 hours. Serve pie with whipped cream; garnish with pomegranate arils, blackberries, and fresh lime zest.
Originally appeared in Food & Wine magazine, November 2025
https://www.foodandwine.com/cranberry-lime-curd-pie-11836789?print=
Enjoy!
❤️
*Photo credit: https://bettyeatz.com/cranberry-lime-pie/