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Cranberry-lime Pie with Pecan & Gingersnap Crust

Sarah Kate Johnson

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Pretty in pink! This gorgeous pie gets it’s naturally vibrant color from the cranberries, which are sharp and bright next to the pecan and gingersnap crust. It’s like a key lime pie, but gussied up for the holidays.

This is actually a recipe from Bon Appetit which we’ve made a couple of times for holiday parties. These photos are from the pie we made a few weeks ago for Thanksgiving. The pecan crust is especially good (of course) and is a really good base for other pies, like chocolate or even…pecan?

Link to the original recipe:

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