KEY LIME CHEESECAKE PIE

Prep Time: 30 Min
Total Time: 3 Hr 15 Min
Makes: 8 servings

INGREDIENTS

1 box refrigerated pie crusts, softened as directed 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 cup butter or margarine, softened

1 cup whipping cream

1 1/2 teaspoons grated lime peel

1/2 cup whipping cream, whipped, sweetened

Lime slices

DIRECTIONS

1 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.

2 In 1-quart saucepan, sprinkle gelatin on lime juice. Let stand 5 minutes to soften. Using wire whisk, beat in sugar and eggs. Heat mixture to boiling over medium heat. Reduce heat; boil gently 3 minutes, stirring constantly.

3 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.

4 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 desired. Cover and refrigerate any remaining pie.

For authenticity, use Key limes for the fresh juice and peel. If needed, Key lime juice is available bottled.

To soften cream cheese, simply let it come to room temperature.