I combined the tangy tastes 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
Ingredients
- 1-3/4 cups finely crushed gingersnap cookies (about 30 cookies)
- 1/4 cup sugar
- 2 tablespoons all-purpose flour
- 1/3 cup butter, melted
- filling:
- 1 package (8 ounces) cream cheese, softened
- 4 teaspoons grated lime zest
- 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
- Preheat oven to 375°. In a small bowl, mix crushed cookies, sugar and flour; stir in butter. Press onto bottom and up side of a greased 9-in. pie plate. Bake until set, 8-10 minutes. Cool completely on a wire rack.
- In a small bowl, beat cream cheese, lime zest and lime juice until blended. Beat in confectioners' sugar and vanilla. Stir in cilantro. Transfer to crust. Refrigerate, covered, until filling is firm, at least 4 hours.
- Just before serving, arrange berries over pie. In a microwave, warm preserves just until melted. Brush over berries.
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