Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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
Preparation
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.
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.
