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A slice of cranberry-lime pie showing a smooth red filling and golden brown crust served with whipped cream

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Cranberry-Lime Curd Pie with Cardamom Cream

Recipe by Chloe Davis

A gorgeous, ruby-red centerpiece that cuts the usual pie-making friction in half. We ditched the fussy “bake-and-crush” cookie technique for a simple press-in rye shortbread crust that perfectly grounds the bright, tart cranberry-lime curd. Finished with a swoosh of spiced cardamom cream, it’s a brilliant balance of sweet, sharp, and earthy.

  • Total Time4 hours 50 minutes
  • Yield1 pie (serves 8) 1x

Ingredients

Scale

Press-In Rye Crust

  • 1 1/4 cups (125g) medium rye flour
  • 1/3 cup (70g) packed light brown sugar
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick / 113g) unsalted butter, melted
  • 1 teaspoon vanilla extract

Cranberry-Lime Curd

  • 1 bag (12 ounces / 340g) fresh or thawed frozen cranberries
  • 1/4 cup (60ml) water
  • 1 1/2 cups (300g) granulated sugar
  • 4 large eggs
  • 1/3 cup (80ml) fresh lime juice (from about 3 medium limes)
  • 1 tablespoon grated lime zest
  • 1 tablespoon cornstarch
  • 1/2 cup (1 stick / 113g) unsalted butter, cubed and softened

Cardamom Whipped Cream

  • 1 cup (240ml) heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon vanilla extract

Instructions

  1. Bake the crust: Preheat oven to 375°F (190°C). In a medium bowl, whisk together the rye flour, brown sugar, and kosher salt. Pour in the melted butter and vanilla extract, stirring with a fork until the mixture resembles wet sand and holds together when squeezed. Dump into a 9-inch pie dish and press firmly and evenly into the bottom and up the sides. Bake for 14 to 16 minutes, until the edges are fragrant and set. Let cool completely on a wire rack.
  2. Burst the cranberries: In a medium saucepan, combine the cranberries and water. Cover and cook over medium heat, stirring occasionally, until the berries pop and soften completely, about 8 to 10 minutes. Remove from heat and let cool for 10 minutes.
  3. Blend the curd base: Transfer the warm cranberries to a blender. Add the granulated sugar, eggs, lime juice, lime zest, and cornstarch. Blend on high until completely smooth, about 45 to 60 seconds.
  4. Cook the curd: Pour the blended mixture back into the saucepan (no need to wash it first). Cook over medium-low heat, whisking constantly, until the mixture thickens significantly and reaches 170°F (76°C) on an instant-read thermometer, about 10 to 12 minutes. The first thick bubble should just pop on the surface.
  5. Strain and chill: Remove from the heat and immediately whisk in the softened, cubed butter until completely melted and glossy. Strain the curd through a fine-mesh sieve directly into the cooled rye crust, pressing it through with a silicone spatula (discard the solids left in the strainer). Press a piece of plastic wrap directly against the surface of the curd to prevent a skin from forming. Chill in the refrigerator until fully firm, at least 4 hours.
  6. Whip the cream and serve: Just before serving, combine the heavy cream, powdered sugar, cardamom, and vanilla in a large bowl. Whip until soft, pillowy peaks form. Swirl the spiced cream over the top of the chilled pie, slice, and serve.

Notes

  • Why it works: Straining the curd after cooking, rather than pushing a raw fruit puree through a sieve, yields a much silkier texture and extracts more natural pectin from the cranberries so the pie slices cleanly.
  • Make-ahead tip: The curd pie can be made up to 2 days in advance. Keep the plastic wrap directly on the surface in the fridge until you’re ready to top with the cardamom cream and serve.

Nutrition (per serving — estimates)

Calories: 590 | Total Carbs: 64g (Fiber: 3g, Sugar: 46g) | Fat: 36g (Saturated: 21g) | Protein: 4g

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

  • Prep Time: 25 minutes
  • Chill Time: 4 hours
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Stovetop and Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 590
  • Sugar: 46g
  • Fat: 36g
  • Saturated Fat: 21g
  • Carbohydrates: 64g
  • Fiber: 3g
  • Protein: 4g

Find it online: https://delicious.alfityan.org/2026/09/10/cranberry-lime-curd-pie-with-cardamom-cream/