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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