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.
Crust: