Lime Cream & Fresh Strawberry Pie with Gingersnap Crust

• For the crust
• gingersnap crumbs (made from crushing about 25 cookies - I use my food processor)↗1 1⁄3 cups
• melted butter5 tablespoons
• cinnamon↗1⁄4 teaspoon
• salt↗1⁄8 teaspoon
• For pie
• eggs↗4
• sugar↗1 cup
• grated lime zest1 tablespoon
• fresh lime juice↗1⁄2 cup
• butter↗1⁄2 cup
• cream↗1⁄2 cup
• sliced fresh strawberries2 cups

Step-by-step instructions

1. 1

   Crust: Combine all ingredients in a bowl til moistened.

2. 2

   Press and pack tightly into bottom and sides of 9 inch pie plate.

3. 3

   Bake about 7 minutes in preheated 350 oven.

4. 4

   Cool completely before filling.

5. 5

   Pie: Whisk eggs, sugar and lime zest in saucepan til smooth.

6. 6

   Add lime juice and butter and cook over medium heat, constantly whisking, til thickened 7 to 9 minutes.

7. 7

   Strain mixture thru fine strainer into a bowl.

8. 8

   Put plastic wrap on the surface of the filling and refrigerate until cold and thick, at least 3 hours or overnight.

9. 9

   Whip cream until soft peaks.

10. 10

    Fold whipped cream into chilled lime mixture.

11. 11

    Pour into prepared pie shell.

12. 12

    Cover with plastic wrap and chill at least 6 hours.

13. 13

    Arrange strawberry slices on top of the chilled pie and serve!