Shelly's Recipe

KEY LIME CHEESECAKE PIE

Category: Pies - Cream and Custard

Crust:
1/2 of 15 oz pkg all ready pie crusts
1 tsp flour

Filling:
1 envelope Unflavored gelatin
1/2 cup lime juice
1 cup sugar
2 eggs, beaten
2 (3 oz) pkg cream cheese softened
1/4 cup butter, softened
1 cup whipping cream
1 1/2 tsp grated lime peel
Whipping cream, whipped, sweetened
Lime slices

Prepare pie crust with flour according to pkg for unfilled one-crust pie using 9-inch pie pan. Generously prick crust with fork. Bake at 450 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 medium 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.

NOTE: To form starburst design, trim dough even with edge of pan. Cut dough at about 1/2-inch intervals all around edges, making each cut 1/2 inch long. Fold each square in half diagonally to form a triangle, pressing lightly into dough to seal.