I’ll be making it again next week when all the families come for Christmas!Įveryone at my thanksgiving absolutely loved this pie!! It's basically a leveled up key lime pie and was definitely worth all of the effort. I had to use gluten free graham crackers because of the family celiac, but I am used to that, and it didn’t hurt the taste at all. I’m a Floridian so I grew up making key lime pies regularly but this takes it to a new level! Although labor intensive, it is worth the effort. I made this pie for Thanksgiving and I must say it will be on the top of my list of hits from now on. Wonderfully tangy so definitely serve with whipped cream. I made it two days before serving and the crust and curd set perfectly. My pie tastes fantastic, but it’s not the deep red color that I had hoped for. When offered, it was the pie everyone wanted to take a slice of home. I replaced pomegranate arils for the sugared cranberries on top. My friends won't stop asking me when I'm making it again. I'd be proud to bring this to a party.īrought this to a holiday party and it was DEVOURED. Great flavors all around, and the candy-like cranberries on top were delicious to look at (and eat!). And this pie was exactly that! Wonderfully tart and creamy and a super interesting crust. My husband and I made this for Thanksgiving, which was just us and no guests, but we still wanted to make food that looked as good as it tasted. Let sit at room temperature 2 hours before serving. Cover once filling is firm and keep chilled. Step 8ĭo Ahead: Pie (without topping) can be made 2 days ahead. Top pie with cranberries serve with whipped cream. Toss remaining ½ cup granulated sugar and 1 tsp. Chill until no longer sticky, 20–30 minutes. Using a slotted spoon, transfer cranberries to a wire rack set inside a rimmed baking sheet. cranberries and cook until barely starting to soften, about 1 minute. Step 6īring ½ cup granulated sugar and ½ cup water to a simmer in a small saucepan over medium heat, stirring to dissolve sugar. Scrape into crust and chill until firm, about 2 hours. 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. 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. Step 4Ĭook purée, eggs, egg yolks, lemon zest, lime juice, salt, ½ cup sugar, and 1 tsp. Reduce heat simmer until cranberries burst and most of the liquid evaporates, 12–15 minutes. cranberries, 1 cup granulated sugar, and ¼ cup water to a boil in a large saucepan over medium-high. Store tightly wrapped at room temperature.īring 12 oz. Step 2ĭo Ahead: Crust can be baked 1 day ahead. ![]() If crust slides down sides, gently press back up. ![]() Bake until firm and slightly darkened in color, 10–15 minutes. Using a measuring cup, press firmly onto bottom and up sides of dish. Add butter and brown sugar pulse to combine. Pulse cookies in a food processor until very finely ground (you should have about 1 cup).
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