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    You are in: Home / Recipes / Lime Cream & Fresh Strawberry Pie with Gingersnap Crust Recipe
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    Lime Cream & Fresh Strawberry Pie with Gingersnap Crust

    Total Time:

    Prep Time:

    Cook Time:

    10 hrs 10 mins

    10 mins

    10 hrs

    SaraFish's Note:

    A cool, sweet and tangy pie! Cook time includes chill time.

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    Units: US | Metric

    For the crust

    • 314.66 ml gingersnap crumbs (made from crushing about 25 cookies - I use my food processor)
    • 73.94 ml melted butter
    • 1.23 ml cinnamon
    • 0.59 ml salt

    For pie


    1. 1
      Crust: Combine all ingredients in a bowl til moistened.
    2. 2
      Press and pack tightly into bottom and sides of 9 inch pie plate.
    3. 3
      Bake about 7 minutes in preheated 350 oven.
    4. 4
      Cool completely before filling.
    5. 5
      Pie: Whisk eggs, sugar and lime zest in saucepan til smooth.
    6. 6
      Add lime juice and butter and cook over medium heat, constantly whisking, til thickened 7 to 9 minutes.
    7. 7
      Strain mixture thru fine strainer into a bowl.
    8. 8
      Put plastic wrap on the surface of the filling and refrigerate until cold and thick, at least 3 hours or overnight.
    9. 9
      Whip cream until soft peaks.
    10. 10
      Fold whipped cream into chilled lime mixture.
    11. 11
      Pour into prepared pie shell.
    12. 12
      Cover with plastic wrap and chill at least 6 hours.
    13. 13
      Arrange strawberry slices on top of the chilled pie and serve!

    Ratings & Reviews:

    • on January 05, 2004


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 18, 2007


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 29, 2004


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Lime Cream & Fresh Strawberry Pie with Gingersnap Crust

    Serving Size: 1 (236 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 686.9
    Calories from Fat 355
    Total Fat 39.5 g
    Saturated Fat 21.9 g
    Cholesterol 229.2 mg
    Sodium 609.4 mg
    Total Carbohydrate 78.4 g
    Dietary Fiber 2.2 g
    Sugars 46.2 g
    Protein 8.1 g

    The following items or measurements are not included:

    lime zest

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