Lime Cream & Fresh Strawberry Pie with Gingersnap Crust

Recipe by SaraFish
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READY IN: 10hrs 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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