Yield: 1 Servings
|½ x||15-ounce pack all ready pie|
|1 \N||Envelope Unflavored gelatin|
|½ cup||Lime juice|
|2 \N||Eggs, beaten|
|2 packs||(3 oz.) cream cheese|
|¼ cup||Butter, softened|
|1 cup||Whipping cream|
|1½ teaspoon||Grated lime peel|
|\N \N||Whipping cream, whipped,|
|\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.