Lime Cream & Fresh Strawberry Pie With Gingersnap Crust - cooking recipe

Ingredients

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

Preparation

Crust: Combine all ingredients in a bowl til moistened.
Press and pack tightly into bottom and sides of 9 inch pie plate.
Bake about 7 minutes in preheated 350 oven.
Cool completely before filling.
Pie: Whisk eggs, sugar and lime zest in saucepan til smooth.
Add lime juice and butter and cook over medium heat, constantly whisking, til thickened 7 to 9 minutes.
Strain mixture thru fine strainer into a bowl.
Put plastic wrap on the surface of the filling and refrigerate until cold and thick, at least 3 hours or overnight.
Whip cream until soft peaks.
Fold whipped cream into chilled lime mixture.
Pour into prepared pie shell.
Cover with plastic wrap and chill at least 6 hours.
Arrange strawberry slices on top of the chilled pie and serve!