Gingersnap Cranberry Lime Pie
9.8 هزار بار بازدید -
6 سال پیش
-
Gingersnap Cranberry Lime PieThis Cranberry
Gingersnap Cranberry Lime Pie
This Cranberry Lime Pie has a gingersnap cookie and walnut crust, a cranberry lime curd that is out of this world and topped with candied cranberries. Wow!
Adapted from Bon Appetit/Epicurious (link in printable recipe below).
=========================================
CLICK HERE TO GET THE PRINTABLE RECIPE: 🖨️ https://keviniscooking.com/gingersnap...
Ingredients
Crust:
4 oz gingersnap cookies about 18
1 cup walnuts
4 tbsp butter melted
3 tbsp light brown sugar
Filling:
1 12-ounce package fresh (or frozen, thawed) cranberries
1 1/2 cups sugar divided
3 large eggs
2 large egg yolks
1 tsp finely grated lime zest
1/2 cup fresh lime juice
1/8 tsp of kosher salt
3/4 cup butter room temperature, cut into small cubes
Instructions
Crust:
Preheat oven to 350°F. Pulse cookies in a food processor until finely ground, should be about 1 cup. Add the walnuts and pulse until finely ground. Add butter and brown sugar and pulse to combine.
Transfer crumb mixture to a deep 9" pie dish. Press firmly onto bottom and up sides of dish. Bake until firm and slightly darkened in color, 12–15 minutes. If crust slides down sides, gently press back up. Let cool.
Filling:
Remove 12 cranberries and set aside. Bring remaining cranberries, 1 cup sugar, and 1/4 cup water to a boil in a large saucepan over medium-high heat. Reduce heat and simmer until cranberries burst and most of the liquid evaporates, 12–15 minutes. Let cool. Purée in a blender until smooth.
Cook purée, eggs, egg yolks, lime juice, salt, 1/2 cup sugar, and lime zest in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring with a rubber spatula and scraping down sides of 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 and incorporating after each addition, until curd looks lighter in color and texture, about 5 minutes total. Scrape into crust and chill until firm, about 2 hours.
Topping:
Roll 12 reserved cranberries in a small bowl with about a tablespoon of corn syrup and dry them on a wire rack in the refrigerator for 30 minutes.
Toss the tacky dried cranberries in a bowl with 1/4 cup of sugar until the sugar is crusted all over. Serve topped on pie.
=========================================
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This Cranberry Lime Pie has a gingersnap cookie and walnut crust, a cranberry lime curd that is out of this world and topped with candied cranberries. Wow!
Adapted from Bon Appetit/Epicurious (link in printable recipe below).
=========================================
CLICK HERE TO GET THE PRINTABLE RECIPE: 🖨️ https://keviniscooking.com/gingersnap...
Ingredients
Crust:
4 oz gingersnap cookies about 18
1 cup walnuts
4 tbsp butter melted
3 tbsp light brown sugar
Filling:
1 12-ounce package fresh (or frozen, thawed) cranberries
1 1/2 cups sugar divided
3 large eggs
2 large egg yolks
1 tsp finely grated lime zest
1/2 cup fresh lime juice
1/8 tsp of kosher salt
3/4 cup butter room temperature, cut into small cubes
Instructions
Crust:
Preheat oven to 350°F. Pulse cookies in a food processor until finely ground, should be about 1 cup. Add the walnuts and pulse until finely ground. Add butter and brown sugar and pulse to combine.
Transfer crumb mixture to a deep 9" pie dish. Press firmly onto bottom and up sides of dish. Bake until firm and slightly darkened in color, 12–15 minutes. If crust slides down sides, gently press back up. Let cool.
Filling:
Remove 12 cranberries and set aside. Bring remaining cranberries, 1 cup sugar, and 1/4 cup water to a boil in a large saucepan over medium-high heat. Reduce heat and simmer until cranberries burst and most of the liquid evaporates, 12–15 minutes. Let cool. Purée in a blender until smooth.
Cook purée, eggs, egg yolks, lime juice, salt, 1/2 cup sugar, and lime zest in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring with a rubber spatula and scraping down sides of 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 and incorporating after each addition, until curd looks lighter in color and texture, about 5 minutes total. Scrape into crust and chill until firm, about 2 hours.
Topping:
Roll 12 reserved cranberries in a small bowl with about a tablespoon of corn syrup and dry them on a wire rack in the refrigerator for 30 minutes.
Toss the tacky dried cranberries in a bowl with 1/4 cup of sugar until the sugar is crusted all over. Serve topped on pie.
=========================================
Thanks for watching, I hope you enjoyed this video. If you did, go ahead and give it a THUMBS Up, hit the SUBSCRIBE button to stay up to date. If you click that NOTIFICATION BELL ICON to the right of SUBSCRIBE you’ll know me every time I post a new video too!
FOLLOW ME HERE:
Facebook: Facebook: keviniscooking
Instagram: Instagram: keviniscooking
Pinterest: Pinterest: keviniscooking
Twitter: Twitter: keviniscookin
Email: [email protected]
6 سال پیش
در تاریخ 1397/08/22 منتشر شده
است.
9,864
بـار بازدید شده