Recipe Archives->Pies->Key Lime 34

 
Key Lime Pie

1 envelope unflavored gelatin
1/2 cup key lime juice
1 cup sugar
2 eggs, beaten 
2 packages (3 ounces each) cream cheese softened (I use 8 oz)
1/4 cup butter or margarine, softened
1 cup whipping cream
1 1/2 teaspoons grated lime peel
whipping cream, whipped 

In a small saucepan, soften gelatin in lime juice 5 minutes.  Blend
in sugar and eggs. Over medium heat, bring mixture to a boil. Reduce
heat. Boil gently 3 minutes, stirring constantly. In a small bowl,
combine cream cheese and butter; beat well. Pour in hot lime juice
mixture; beat until smooth and well blended.

Refrigerate until cool, about 45 minutes, stirring occasionally.
In a medium bowl, beat 1 cup whipping cream until stiff peaks form.
Fold in cooled lime juice mixture and lime peel.  Spoon into cooled
pie crust.  Refrigerate until firm, about 2 hours.  Garnish with
whipped cream and lime slices. Store in refrigerator.

Printable version: key-lime34.txt.