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