Cranberry-Key Lime Pie
Active Time: 20 mins
Chill Time: 2 hrs
Total Time: 2 hrs 35 mins
Servings: 8
Ingredients:
6 oz. fresh or frozen cranberries (1 1/2 cups)
1/2 cup granulated sugar
1 (14-oz.) can sweetened condensed milk
4 large egg yolks
6 Tbsp. Key lime juice
1/4 tsp. food coloring gel (optional)
1 (9-inch) ready-to-use graham cracker piecrust
Whipped cream
Lime wheels
Sugared Cranberries
Directions:
Preheat oven to 350°F. Place cranberries, sugar, and 1/4 cup water in a medium saucepan. Bring to a boil over medium, and cook, stirring often, until cranberries burst and mixture thickens, 6 to 8 minutes. Transfer to a blender, and secure the lid. Remove the center piece of the blender lid to allow steam to escape; place a clean towel over the opening. Process until smooth, about 1 minute. Set aside 1/3 cup of the mixture, if desired.
Add sweetened condensed milk, egg yolks, Key lime juice, and food coloring gel (if using) to the blender. Process until just smooth, 20 to 30 seconds, scraping down sides of blender as needed. Pour mixture into prepared crust.
Bake until the center is set, about 15 minutes. Let cool completely on a wire rack, about 1 hour. Cover and chill at least 1 hour or up to 12 hours.
Spoon whipped cream over the chilled pie. Garnish with lime wheels and sugared cranberries. Serve with reserved cranberry mixture, if desired
Notes:
Tart cranberries amplify the zing and color of a Key lime pie for a festive take on the classic. (Although, thanks to frozen cranberries, you can also make it year-round.) We make the filling entirely in a blender to ensure the cranberry mixture is nice and smooth. Plus, it means fewer bowls and tools to have to clean when you’re done.
You’ll want to blend the filling just until combined. If you go for too long, you’ll over aerate the filling and end up with lots of little air bubbles in your pie. To add extra holiday flavor to the dessert, try swapping in gingersnaps for graham crackers in the crust.
Recipe courtesy of SouthernLiving.com
