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

3 Hours
3 Hr Cook
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.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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