Des: Creamy Lime Pie w/ Fresh Berries
Source of Recipe
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Des: Creamy Lime Pie w/ Fresh Berries
Adapted from: Taste of Home June/July 2014
Not yet rated.
Prep: 30 min. + chilling Bake: 10 min. + cooling
Yield: 8 servings.
I combined the tangy taste of lime and cilantro with cream cheese for this unusual berry pie that showcases seasonal fruit. The ginger cookies add zip to the crust. �Anneliese Barz, Fort Mill, South Carolina *Test Kitchen Approved
Ingredients:
� 1-3/4 cups finely crushed gingersnap cookies (about 30 cookies)
� 1/4 cup sugar
� 2 tablespoons all-purpose flour
� 1/3 cup stick margarine or butter, melted (Imperial)
�
� FILLING:
� 1 package (8 ounces) light cream cheese, softened
� 4 teaspoons grated lime peel
� 2 tablespoons lime juice
� 1 cup confectioners' sugar
� 1 teaspoon vanilla extract
� 1/2 cup coarsely chopped fresh cilantro
�
� TOPPING:
� 2 cups fresh strawberries, sliced
� 2 cups fresh blueberries
� 2 tablespoons apricot preserves
Directions:
1. Preheat oven to 375�. In a small bowl, mix crushed cookies, sugar and flour; stir in margarine. Press onto bottom and up sides of a greased 9-in. pie plate. Bake 8-10 minutes or until set. Cool completely on a wire rack.
2. In a small bowl, beat cream cheese, lime peel and lime juice until blended. Beat in confectioner's sugar and vanilla. Stir in cilantro. Transfer to crust. Refrigerate, covered, at least 4 hours or until filling is firm.
3. Just before serving, arrange berries over pie. In microwave, warm preserves just until melted. Brush over berries.
1 piece equals 383 calories, 16 g fat (47 g saturated fat), 13 mg cholesterol, 370 mg sodium, 61 g carbohydrate, 3 g fiber, 5 g protein.
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