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Key Lime Cheesecake Pie - Revised
Key Lime Cheesecake Pie - Revised

Key Lime Cheesecake Pie - Revised

3 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
FILLING
1 envelope unflavored gelatin
1/2 cup key lime (or lime) juice
1 cup sugar
2 eggs, beaten
1 1/2 pkg (12 oz. total) Philadelphia Cream Cheese, softened
1/4 cup butter or margarine, softened
1 cup whipping cream *
1/4 cup powdered sugar *
CRUST
1 large graham cracker crumb crust pie shell
1 egg white
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Let's Make It
1
In small saucepan, soften gelatin in lime juice for 5 minutes. Blend in sugar and eggs. Over medium heat bring mixture to boil. Reduce heat. Boil gently for 3 minutes, stirring constantly. In 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.
2
Preheat oven to 375°F. Beat egg white and brush on pie crust according to pie crust directions. Bake for 5 minutes. Turn oven off.
3
In medium bowl combine whipping cream and powdered sugar; beat until stiff peaks form (*or, place 12 ounces of Cool Whip in medium bowl). Fold in cooled lime juice mixture and spoon into cooled pie crust. Refrigerate until firm, about 2 hours. Store in refrigerator.
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