| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Pie | 10 | Servings | |
INGREDIENTS
| 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; softened | |
| 1 | c | Whipping cream |
| 1 1/2 | ts | Grated lime peel |
| Whipping cream; whipped, sweetened | ||
| Lime slices |
INSTRUCTIONS
CRUST FILLING From: arielle@taronga.com (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 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 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. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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