Ingredientes para Lime Cream Fresh Strawberry Pie With Gingersnap Crust
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Como fazer Lime Cream Fresh Strawberry Pie With Gingersnap Crust
- **Make the Crust:** In a medium bowl, combine 1 ½ cups gingersnap cookie crumbs, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until evenly moistened.
- **Press into Pie Plate:** Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate.
- **Bake the Crust:** Bake in a preheated 350°F (175°C) oven for 7-8 minutes, or until lightly golden. Let cool completely on a wire rack.
- **Make the Lime Filling:** In a medium saucepan, whisk together 3 large eggs, ¾ cup granulated sugar, and the zest of 2 limes until smooth.
- **Cook the Filling:** Add ½ cup fresh lime juice and 6 tablespoons (3 ounces) unsalted butter. Cook over medium heat, whisking constantly, until the mixture thickens to a custard-like consistency (about 7-9 minutes).
- **Strain the Filling:** Strain the mixture through a fine-mesh sieve into a bowl to remove any lumps.
- **Chill the Filling:** Cover the surface of the filling with plastic wrap (to prevent a skin from forming) and refrigerate until cold and thick, at least 3 hours or preferably overnight.
- **Whip the Cream:** In a large bowl, whip 1 cup heavy cream until soft peaks form.
- **Fold in Cream:** Gently fold the whipped cream into the chilled lime mixture.
- **Fill the Crust:** Pour the lime mixture into the prepared pie crust.
- **Chill the Pie:** Cover with plastic wrap and chill for at least 6 hours, or preferably overnight, to allow the flavors to meld.
- **Top with Strawberries:** Arrange fresh strawberry slices decoratively on top of the chilled pie just before serving.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
184g
Fat
109g
Carbs
26g