Key Lime Pie
Ingredients
- 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 teaspoon grated lime peel
- whipping cream, whipped
Instructions
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.