Lime Cream Fresh Strawberry Pie with Gingersnap Crust
Transform your dessert game with this Lime Cream Fresh Strawberry Pie with Gingersnap Crust—a luscious, no-bake masterpiece that combines zesty lime, velvety cream cheese, and the vibrant sweetness of fresh strawberries. The bold, spiced gingersnap crust is baked briefly for a perfectly firm base, offering a delightful contrast to the creamy citrus filling edged with lime zest. Topped with juicy, halved strawberries arranged in an eye-catching pattern, this pie is as stunning as it is delicious. Perfect as a refreshing summer dessert, this easy-to-make treat can be prepped in just 30 minutes before chilling to perfection. Add a dollop of whipped cream and a sprig of mint for an elegant finish that will impress at any gathering!
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Ingredients
- 200 grams Gingersnap cookies
- 80 grams Unsalted butter, melted
- 225 grams Cream cheese, softened
- 400 grams Sweetened condensed milk
- 80 ml Lime juice, freshly squeezed
- 1 tablespoon Lime zest
- 1 teaspoon Vanilla extract
- 500 grams Fresh strawberries, hulled and halved
- 200 ml Optional: Whipped cream for garnish
- 8 leaves Optional: Mint leaves for garnish
Directions
Step 1
Preheat your oven to 175°C (350°F) even though this is a no-bake filling—this step is essential for the crust.
Step 2
In a food processor, pulse the gingersnap cookies until you achieve a fine crumb consistency. Alternatively, place the cookies in a sealed bag and crush them with a rolling pin.
Step 3
Transfer the cookie crumbs to a mixing bowl and combine them with the melted butter. Stir well until the crumbs are evenly coated and hold together when pressed.
Step 4
Press the crumb mixture into the bottom and up the sides of a 9-inch pie pan to form a compact crust.
Step 5
Bake the crust in the preheated oven for 8-10 minutes to set it. Remove from the oven and allow it to cool completely before filling.
Step 6
While the crust cools, prepare the lime cream filling. In a large mixing bowl, beat the cream cheese until smooth and creamy.
Step 7
Gradually add the sweetened condensed milk, lime juice, lime zest, and vanilla extract. Continue beating until the filling is smooth and well combined.
Step 8
Pour the lime cream filling into the cooled crust, spreading it evenly with a spatula.
Step 9
Refrigerate the pie for at least 4 hours, or until the filling is firm and set.
Step 10
Once the filling is set, arrange the halved strawberries on top of the pie in a decorative pattern. Start from the outer edge and work your way inward.
Step 11
Optionally, garnish the pie with dollops of whipped cream and a few fresh mint leaves before serving.
Step 12
Slice and serve chilled. Enjoy your Lime Cream Fresh Strawberry Pie with Gingersnap Crust!
Nutrition Facts
| Serving size | (1699.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4377.6 |
| Total Fat 266.2g | 0% |
| Saturated Fat 161.9g | 0% |
| Polyunsaturated Fat 4.1g | |
| Cholesterol 759.1mg | 0% |
| Sodium 2429.8mg | 0% |
| Total Carbohydrate 445.9g | 0% |
| Dietary Fiber 16.0g | 0% |
| Total Sugars 305.6g | |
| Protein 66.2g | 0% |
| Vitamin D 32IU | 0% |
| Calcium 1793.3mg | 0% |
| Iron 17.2mg | 0% |
| Potassium 3438.6mg | 0% |
Source of Calories