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Key Lime Cheesecake Pie Recipe

Key Lime Cheesecake Pie
Source: Pillsbury

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 TIME
30m
COOK TIME
2h45m
TOTAL TIME
3h15m
YIELD
8 servings

Instructions

  • Heat oven to 450ºF.
  • 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 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 desired.
  • Cover and refrigerate any remaining pie.

Desserts

A recipe from Pillsbury

https://www.flyers-on-line.com/data/recipes/5991/key-lime-cheesecake-pie.jpg

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