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Key Lime Cheesecake Pie Recipe
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.
A recipe from Pillsbury
2020-01-16
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