Key Lime Cheesecake Pie #1 Recipe
The best delicious Key Lime Cheesecake Pie #1 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Key Lime Cheesecake Pie #1 recipe today!
Hello my friends, this Key Lime Cheesecake Pie #1 recipe will not disappoint, I promise! Made with simple ingredients, our Key Lime Cheesecake Pie #1 is amazingly delicious, and addictive, everyone will be asking for more Key Lime Cheesecake Pie #1.
What Makes This Key Lime Cheesecake Pie #1 Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Key Lime Cheesecake Pie #1.
Ready to make this Key Lime Cheesecake Pie #1 Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1/2 pk (15-oz) all ready pie crusts
1 ts Flour
1 Envelope unflavored gelatin
1/2 c Lime juice
1 c Sugar
2 Eggs; beaten
2 pk (3-oz) cream cheese softened
1/2 Stick butter or margarine;
1 c Whipping cream
1 1/2 ts Grated lime peel
Whipping cream; whipped,
From: firstname.lastname@example.org (Stephanie da Silva)
Date: Wed, 4 Aug 93 22:29:33 CDT
Prepare pie crust with flour according to package directions for unfilled
one-crust pie using 9-inch pie pan (See Note). Generously prick crust with
fork. Bake in preheated 450-degree oven 9 to 11 minutes or until lightly
To make filling, in 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 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 medum 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. Makes 8 to 10 servings.
NOTE: To form starburst design, trim dough even with edge of pan. Cut
dough at about 1/2-inch intervals all around edges, making each cut 1/2
inch long. Fold each square in half diagonally to form a triangle, pressing
lightly into dough to seal.
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,