Lime Cream & Fresh Strawberry Pie With Gingersnap C

Name: Lime Cream & Fresh Strawberry Pie With Gingersnap Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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

867

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Lime Cream & Fresh Strawberry Pie With Gingersnap Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lime Cream & Fresh Strawberry Pie With Gingersnap Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions