_ Ingredients
1/4 cup sugar
1-3/4 cups finely crushed gingersnap cookies (about 30 cookies)
1/3 cup butter, melted
2 tablespoons all-purpose flour
FILLING:
2 tablespoons lime juice
4 teaspoons grated lime zest
1 package (8 ounces) cream cheese, softened
1 teaspoon vanilla extract
1/2 cup coarsely chopped fresh cilantro
1 cup confectioners' sugar
TOPPING:
2 tablespoons apricot preserves
2 cups fresh blueberries
2 cups fresh strawberries, sliced
_ Directions
Preheat oven to 375°. In a small bowl, mix crushed cookies, sugar and flour; stir
in butter. Press onto bottom and up sides 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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