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, SC
Prep: 30 min. + chilling • Bake: 10 min. + cooling • Makes: 8 servings
1 3/4 cups finely crushed gingersnap cookies (about 30 cookies)
1/4 cup sugar
2 Tbsp. all-purpose flour
1/3 cup butter, melted
FILLING
1 pkg. (8 oz.) cream cheese, softened
4 tsp. grated lime zest
2 Tbsp. lime juice
1 cup confectioners’ sugar
1 tsp. vanilla extract
1/2 cup coarsely chopped fresh cilantro
TOPPING
2 cups fresh strawberries, sliced
2 cups fresh blueberries
2 Tbsp. apricot preserves
1. Preheat oven to 375°. In a small bowl, mix the 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.
2. 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, at least 4 hours or until the filling is firm.
3. Just before serving, arrange berries over the pie. In a microwave, warm preserves just until melted. Brush over berries.
Per slice: 441 cal., 21g fat (12g sat. fat), 51mg chol., 370mg sod., 61g carb. (35g sugars, 3g fiber), 5g pro.