cranberry key lime pie

This is not a pumpkin pie. The end. Okay but also: I think it is perfect for Thanksgiving, requires only 10 minutes’ worth of baking to set the crust, and does not involve pastry.

§ § §

I highly recommend using Key limes if (1) you can find them, and (2) you have the patience to juice them; but honestly this tastes fantastic with regular lime juice, too.

§ § §

CRUST
2 cups finely ground graham cracker crumbs (16 5×2-inch sheets)
3 tablespoons granulated sugar
1 large pinch fine grain sea salt
8 tablespoons nondairy butter, melted

FILLING
1 12-ounce bag fresh cranberries (minus a handful of cranberries removed for garnish)
1 cup granulated sugar
1 1/2 tablespoons finely grated lime zest
1/4 cup raw cashews
1/4 cup raw pine nuts, or more cashews
1 7.4-ounce cans sweetened condensed coconut milk
2/3 cup fresh Key lime juice, or regular lime juice
2 tablespoons cornstarch, dissolved in 3-4 tablespoons cold water

GARNISH
Handful of fresh cranberries (removed from 12-ounce bag before making the filling)
3/4 cup granulated sugar, divided
1 teaspoon lime zest

Heat oven to 350°F (176°C).

PRESOAKING THE NUTS: If you are not using a high speed blender, combine the cashews and pine nuts in a small bowl with boiling water, cover, and set aside while you prepare and bake the crust. Drain, and use in the filling as directed.

CRUST: Combine graham cracker crumbs, sugar and salt in a large bowl and stir until mixed. Add melted butter, stirring until the crumbs are saturated. Press crumbs into the bottom and up the sides of a standard 9-inch pie dish. Bake crust until lightly browned, about 10 minutes. If crust slides down sides while baking, gently press back into place. Set on cooling rack while you prepare filling.

FILLING: Bring 12 oz. cranberries (minus the handful reserved for the garnish), 1 cup granulated sugar, and ¼ cup water to a boil in a large saucepan over medium-high. Reduce heat; simmer, stirring as needed to prevent sticking, until cranberries burst and most of the liquid evaporates, 12–15 minutes. The cranberries will have a thick, jammy consistency. Let cool while you zest and juice the limes.

Combine cranberries, zest, cashews, pine nuts, condensed milk, and lime juice in a blender and blend until completely smooth: about two minutes in a high speed blender, up to five minutes in a regular blender. While the blender is running, slowly pour in the dissolved cornstarch mixture. Transfer mixture to a large pot over medium-high heat, stirring frequently to prevent sticking. As the filling heats up it will begin to thicken. Continue stirring for one more minute – it should have the consistency of pudding. Ladle into the graham crust, taking care not to overfill; smooth out the top. If there is extra filling, refrigerate for future snacking. Chill pie in the refrigerator until firm, about four hours.

GARNISH: Bring ½ cup granulated sugar and ½ cup water to a simmer in a small saucepan over medium heat, stirring to dissolve sugar. Add cranberries and cook until barely starting to soften, no more than 1 minute. Using a slotted spoon, transfer cranberries to a parchment-lined plate. Chill until no longer sticky, 20–30 minutes.

Toss remaining ¼ cup granulated sugar and lime zest in a small bowl. Toss cranberries in lime sugar. Top pie with cranberries. Serve straight from the refrigerator.