| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pie |
10 |
Servings |
INGREDIENTS
| 1/2 |
|
15-oz all ready pie crusts |
| 1 |
t |
Flour |
| 1 |
|
Envelope unflavored gelatin |
| 1/2 |
c |
Lime juice |
| 1 |
c |
Sugar |
| 2 |
|
Eggs, beaten |
| 2 |
|
3-oz cream cheese softened |
| 1/2 |
|
Stick butter or margarine |
|
|
softened |
| 1 |
c |
Whipping cream |
| 1 1/2 |
t |
Grated lime peel |
|
|
Whipping cream, whipped |
|
|
sweetened |
|
|
Lime slices |
INSTRUCTIONS
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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