Key Lime Cheesecake Pie

February 14, 2012 at 4:08 pm 2 comments

1 graham cracker crust
1 envelope unflavored gelatin
1/2 cup lime juice, approximately 5 limes (if you fall short, just use lemon juice to make up the difference)
1 cup sugar
2 eggs, beaten
6 ounces cream cheese, softened
4 tablespoons butter, softened
1 cup heavy cream

Wash and zest one lime, set aside
1 thin slice of lime, set aside

In a small saucepan, off heat, bloom gelatin in lime juice for 5 minutes
add sugar and beaten eggs, mixing well
bring mixture to a boil over medium heat
reduce heat to low and gently boil for 3 minutes, stirring constantly

In a bowl combine cream cheese and butter, beat well
pour hot lime juice mixture over cream cheese and butter, and blend until smooth
refrigerate for approximately 30 minutes to cool, stirring occasionally

Whip heavy cream to stiff peaks

Fold whipped cream and lime juice mixture together
add lime zest

Pour filling into pie crust
refrigerate for about 2 hours to set

Garnish with lime slice

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Entry filed under: Desserts. Tags: , , .

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2 Comments Add your own

  • 1. Karen  |  February 18, 2012 at 1:10 pm

    Is that a store bought crust o_O? Well mine is now in the fridge, chllin’. I used Dutch spiced biscuits mixed with McVities butter biscuits for the crust. I think my gelatin packets might be larger than yours. How much gelatin precisely did you use?

    Reply
    • 2. Audrey  |  February 19, 2012 at 4:48 pm

      So busted… Just makes it easier when offering as a hostess gift for an invite. No worries about retrieving my pie plate. And it’s 7 grams of gelatin in the packet.

      Reply

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