Ingredients
1-3/4 cups finely crushed gingersnap cookies (about 30 cookies)1/4 cup sugar2 tablespoons all-purpose flour1/3 cup butter, meltedFILLING:1 package (8 ounces) cream cheese, softened4 teaspoons grated lime zest2 tablespoons lime juice1 cup confectioners’ sugar1 teaspoon vanilla extract1/2 cup coarsely chopped fresh cilantroTOPPING:2 cups fresh strawberries, sliced2 cups fresh blueberries2 tablespoons apricot preserves
Preparation
Preheat oven to 375°. In a small bowl, mix crushed cookies, sugar and flour; stir in butter. Press onto bottom and up side of a greased 9-in. pie plate. Bake until set, 8-10 minutes. Cool completely on a wire rack.
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, until filling is firm, at least 4 hours.
Just before serving, arrange berries over pie. In a microwave, warm preserves just until melted. Brush over berries.
