Title: Key Lime Cheesecake Pie
Categories: Cheesecake Dessert Cheese
Yield: 1 Servings

		Crust:
1/2	x	15-ounce package all ready
		Pie crusts
1	ts	Flour
		Filling:
1		Envelope Unflavored gelatin
1/2	c	Lime juice
1	c	Sugar
2		Eggs, beaten
2	pk	(3 ounces each) cream cheese softened
1/4	c	(1/2 Stick) butter or margarine, softened
1	c	Whipping cream
1 1/2	ts	Grated lime peel
		Whipping cream, whipped, sweetened
		Lime slices

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 browned. Cool.

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 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. Notes: 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.

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