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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.