This is super tasty! However I did something different, instead of adding granulated sugar to the whipping cream, I added coconut cream simply cause I don't really like the plain flavor the normal whipping cream has and love making variations out of it. I did this pie twice, first time with the cookie crust and the second with pie dough, the first one is waaay better.
I prepared this for Easter dinner. Not too tangy, not difficult to make. My guests asked for the recipe.
The only difficulty I had was the crust was extremely firm...the second day it was easier to deal with.
This was delicious. I topped it with the whipped cream and whole fresh raspberries, and it was the hit of Easter dinner. I used a spring form pan, and the crust was perfect, and I am not usually known for my desserts. I will definitely make this again!
Loved this! I made it for Easter and my family devoured it. It's citrus-y, but not too tangy. It's quite easy, but I would recommending making 1 1/2 times what's called for for the crust. I didn't have enough to stretch across my tart pan and had to run to the store mid-way for more gingersnaps. Also, I buttered my tart pan. The recipe doesn't call for this, so I don't know what would happen if you don't. My tart popped right out.
Can't figure out what went wrong! But, since the cruse is not baked, it was just a gooey mess that stuck to the tart pan- couldn't even get enough decent slices to take to Easter dinner! The tart had good flavor though...we just had to end up eating with a spoon at home!
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