Key lime cheesecake pie

Yield: 1 Servings

Measure Ingredient
½ x 15-ounce pack all ready pie
\N \N Crusts
1 teaspoon Flour
\N \N Filling:
1 \N Envelope Unflavored gelatin
½ cup Lime juice
1 cup Sugar
2 \N Eggs, beaten
2 packs (3 oz.) cream cheese
\N \N Softened
¼ cup Butter, softened
1 cup Whipping cream
1½ teaspoon Grated lime peel
\N \N Whipping cream, whipped,
\N \N Sweetened
\N \N Lime slices

Prepare pie crust with flour according to pack directions for unfilled one-crust pie using 9-inch pie pan (See Note). Generously prick crust with fork. Bake in preheated 450-degree oven 9 to 11 minutes or until lightly browned. Cool. To make filling, in small saucepan, soften gelatin in lime juice 5 minutes. Blend in sugar & eggs. Over medium heat, bring mixture to a boil. Reduce heat. Boil gently 3 minutes, stirring constantly. In small bowl, combine cream cheese & butter; beat well. Pour in hot lime juice mixture; beat until smooth & well blended. Refrigerate until cool, about 45 minutes, stirring occasionally. In medium bowl, beat 1 cup whipping cream until stiff peaks form. Fold in cooled lime juice mixture & lime peel.

Spoon into cooled pie crust. Refrigerate until firm, about 2 hours. Garnish with whipped cream & lime slices. Store in refrigerator.

Note: To form starburst design, trim dough even with edge of pan. Cut dough at about ½-inch intervals all around edges, making each cut ½ inch long. Fold each square in half diagonally to form a triangle, pressing lightly into dough to seal.


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