Lime Cream & Fresh Strawberry Pie with Gingersnap Crust
"A cool, sweet and tangy pie! Cook time includes chill time."
- Ready In:
- 10hrs 10mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
-
For the crust
- 1 1⁄3 cups gingersnap crumbs (made from crushing about 25 cookies - I use my food processor)
- 5 tablespoons melted butter
- 1⁄4 teaspoon cinnamon
- 1⁄8 teaspoon salt
-
For pie
- 4 eggs
- 1 cup sugar
- 1 tablespoon grated lime zest
- 1⁄2 cup fresh lime juice
- 1⁄2 cup butter
- 1⁄2 cup cream
- 2 cups sliced fresh strawberries
directions
- Crust: Combine all ingredients in a bowl til moistened.
- Press and pack tightly into bottom and sides of 9 inch pie plate.
- Bake about 7 minutes in preheated 350 oven.
- Cool completely before filling.
- Pie: Whisk eggs, sugar and lime zest in saucepan til smooth.
- Add lime juice and butter and cook over medium heat, constantly whisking, til thickened 7 to 9 minutes.
- Strain mixture thru fine strainer into a bowl.
- Put plastic wrap on the surface of the filling and refrigerate until cold and thick, at least 3 hours or overnight.
- Whip cream until soft peaks.
- Fold whipped cream into chilled lime mixture.
- Pour into prepared pie shell.
- Cover with plastic wrap and chill at least 6 hours.
- Arrange strawberry slices on top of the chilled pie and serve!
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Reviews
-
This was so good, I had to throw it out. Seriously - there was half a pie left after dinner and I found myself alone with it the next day. It had to go - I would have eaten the entire half. My husband was furious. OK, I ate half the half before I tossed it. -
This would have 5 stars if the original had called for graham crackers instead of gingersnaps for the crumb crust. The gingersnaps are tasty but simply too hard to make eating the pie easy. Otherwise, I was somewhat addicted to this pie and it was eaten (all by me!) in about 3 days. -
Okay, this is the second time I've reviewed this recipe. The first time, I was really torn but finally settled on 4 stars instead of 5. It was a lovely dessert -- light,creamy, tangy -- just delightfully 'summery'. The only thing that kept me from saying it was perfect was the crust. Despite the fact that the flavor was delicious, it was awfully hard to cut and to eat. Well, fast-forward to tonight, when I got a phone call from a guest. (It was a fairly big meal, and she had declined dessert, so I'd insisted she take a piece home.) Hey, when a woman with impeccable manners giggles and tells you it was so good she gave in to temptation and licked the plate, you *have* to award that 5th star, right? It's like a moral obligation or something. :) Thanks, SaraFish!
Tweaks
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This would have 5 stars if the original had called for graham crackers instead of gingersnaps for the crumb crust. The gingersnaps are tasty but simply too hard to make eating the pie easy. Otherwise, I was somewhat addicted to this pie and it was eaten (all by me!) in about 3 days.
RECIPE SUBMITTED BY
SaraFish
San Diego, Ca
I'm a stay home mom of two little boys.
My husband is a meat and potatoes kinda guy, my little fellas will eat anything, and I'm a vegetarian.
One of my favorite things to do is sit and read a cookbook from cover to cover! My favorite cookbooks are ones with pictures of all the dishes.
