Charlene's Recipe

Key Lime cheesecake pie

Category: Desserts

Complete in 3 hours 15 minutes
Serves 8

1 Pillsbury refrigerated pie crust (from 15 oz. box) softened as diected on box

FILLING:
1 envelope unflavored gelatin
1/2 cup fresh lime juice
1 cup sugar
2 eggs, beaten
2 packages (3 oz. each) cream cheese, softened
1/4 cu butter or margarine, softened
1 cup whipping cream
1 1/2 tsp. whipping cream, whipped, sweetened
lime slices

Heat oven to 450 F. Make pie crust as directed on box for One Crust Baked Shell. Cool completely on cooling rack, about 15 minutes.
In 1 quart saucepan, sprinkle gelatin on lime juice. Let stand 5 minutes to soften. Using a wire whisk, beat in sugar and eggs. Heat mixture to boiling over medium heat. Reduce heat; boil gently 3 minutes, stirring constantly.
In medium bowl, beat cream cheese and butter. Pour in hot lime juice mixture; beat until smooth and well blended. Refrigerate about 45 minutes or until cool, stirring occasionally.
In medium bowl, beat 1 cup whipping cream until stiff peaks form. Fold in cooled lime juice mixture and grated lime peel. Spoon into cooled pie shell. Refrigerate until firm, about 2 hours. Garnish with whipped cream and lime slices as directed. Cover and refrigerate any remaining pie.