Recipe Ingredients
- 1 Marie Callender’s Deep Dish Pastry Pie Shell
- 1 (10-ounce) bag frozen cranberries
- 1 1/2 cups sugar, divided
- 3 large eggs, plus 2 large egg yolks
- 1/2 cup lime juice (about 4 limes)
- 3/4 cup unsalted butter, cut into 1/2-inch pieces, room temperature
- Whipped topping, for garnish
Recipe Directions
- Bake pie shell according to packaged directions. Allow to cool completely at room temperature before filling.
- Combine cranberries, 1 cup sugar and 1/4 cup water in medium saucepan. Bring to boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until cranberries burst, and a thick sauce forms, about 12 to 15 minutes. Transfer cranberry sauce to blender and blend until smooth.
- Whisk cranberry sauce, eggs, egg yolks, lime juice and remaining sugar in medium heat-proof glass bowl until combined. Bring medium pot filled with 1-inch of water to simmer over medium-low heat. Place bowl over simmering water, whisking frequently, until cranberry sauce thickens and coats the back of a wooden spoon, about 8 to 10 minutes. Whisk in butter, one tablespoon at a time, until smooth.
- Pour cranberry mixture into pie shell and spread into an even layer. Refrigerate for at least 4 hours, until set.
- Top with whipped topping. Slice and serve.
