Gingersnap Cranberry Lime Pie

Gingersnap Cranberry Lime Pie

Ingredients

Crust:

  • 4 oz gingersnap cookies (about 18 cookies)
  • 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 salt
  • 3/4 cup butter room temperature, cut into small cubes

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