Steps

• 1

  When ready to cook, set the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• 2

  Make the cookie crust. In a food processor, add the cookies and pulse until very finely ground. Add the pecans and pulse until finely ground. Add butter and brown sugar and pulse to combine.

• 3

  Transfer to a deep 9-inch pie dish. Using a measuring cup, press cookie crust firmly onto bottom and up sides of dish.

• 4

  Place the pie dish on the grill grates. Close the lid and bake until firm and slightly darkened in color, about 10-15 minutes.

  350 ˚F / 177 ˚C

  00:15

• 5

  Remove the pie dish from the grill and let cool. If the crust slides down on the sides of the pie dish, gently press it back up.

• 6

  Make the cranberry lemon filling. In a large saucepan over medium heat, combine 12 oz cranberries, 1 cup granulated sugar, and 1/2 cup water. Cook, stirring occasionally, until the cranberries burst and most of the liquid evaporates, about 25-30 minutes. Let cool.

• 7

  Purée in a blender until very smooth.

• 8

  In a heat proof bowl set over a saucepan of simmering water (the bowl should not touch the water), cook the cranberry purée, eggs, egg yolks, lemon zest, lemon juice, salt, and 1/2 cup sugar. Stir with a rubber spatula and scrape down the sides of the bowl often, until curd thickens and coats the spatula, about 8-10 minutes. Remove the bowl from the saucepan and let cool until just warm.

• 9

  Using an electric mixer on medium-high speed, beat the curd, adding butter a piece at a time and incorporating after each addition, until curd looks lighter in color and texture, about 5 minutes.

• 10

  Pour the cranberry lemon curd mixture into the crust. Place in the refrigerator and chill until firm, about 2 hours.

• 11

  In a small bowl, toss the remaining cranberries with sugar. Top pie with sugared cranberries and serve with whipped cream, if desired. Enjoy!