Key Lime Cheesecake Pie


  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box 
  • 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


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.


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