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Key Lime Cheesecake Pie

Name: Key Lime Cheesecake Pie
Prep time: 30 min
Total time: 3 h 15 min
Yield: 8
Ingredients: 1/2 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box (1 crust); Filling; 1 envelope unflavoured gelatin; 1/2 cup (125 mL) fresh lime juice; 1 cup (250) granulated sugar; 2 eggs, beaten; 2/3 cup (150 mL) cream cheese, softened; 1/4 cup (50 mL) butter or margarine, softened; 1 cup (250 mL) whipping cream; 1 1/2 tsp (7 mL) grated lime peel; 1/2 cup (125 mL) whipping cream, whipped, sweetened; Lime slices

Prep 30 min
Total 3 hr 15 min
Servings 8

Give each bite of velvety cheesecake a refreshing, citrus splash!

August 20, 2014

Ingredients

1/2 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box (1 crust)
Filling
1 envelope unflavoured gelatin
1/2 cup (125 mL) fresh lime juice
1 cup (250) granulated sugar
2 eggs, beaten
2/3 cup (150 mL) cream cheese, softened
1/4 cup (50 mL) butter or margarine, softened
1 cup (250 mL) whipping cream
1 1/2 tsp (7 mL) grated lime peel
1/2 cup (125 mL) whipping cream, whipped, sweetened
Lime slices

Steps

1

Heat oven to 450ºF. 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.