Key Lime Cheesecake Pie

Give each bite of velvety cheesecake a refreshing, citrus splash! ...MORE + LESS -

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

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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.