Key lime cheesecake pie #1
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pack | (15-oz) all ready pie crusts |
| 1 | teaspoon | Flour |
| 1 | Envelope unflavored gelatin | |
| ½ | cup | Lime juice |
| 1 | cup | Sugar |
| 2 | Eggs; beaten | |
| 2 | packs | (3-oz) cream cheese softened |
| ½ | Stick butter or margarine; softened | |
| 1 | cup | Whipping cream |
| 1½ | teaspoon | Grated lime peel |
| Whipping cream; whipped, sweetened | ||
| Lime slices | ||
Directions
CRUST
FILLING
From: arielle@... (Stephanie da Silva) Date: Wed, 4 Aug 93 22:29:33 CDT Prepare pie crust with flour according to package 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 and eggs. Over medium heat, bring mixture to a boil. Reduce heat. Boil gently 3 minutes, stirring constantly.
In small bowl, combine cream cheese and butter; beat well. Pour in hot lime juice mixture; beat until smooth and well blended. Refrigerate until cool, about 45 minutes, stirring occasionally.
In medum bowl, beat 1 cup whipping cream until stiff peaks form. Fold in cooled lime juice mixture and lime peel. Spoon into cooled pie crust.
Refrigerate until firm, about 2 hours. Garnish with whipped cream and lime slices. Store in refrigerator. Makes 8 to 10 servings.
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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