Key Lime Cheesecake Pie

Give each bite of velvety cheesecake a refreshing, citrus splash!

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Servings 8

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( 81 ) Ratings

81 Ratings

5 Stars

4 Stars 14%

3 Stars 19%

2 Stars 29%

1 Stars 11%

Member Reviews ( 12 )

192d863c-a11e-4623-914a-2b4497aa9330

ingredients 11
Prep Time 30 min
Total Time 3 hr 15 min

Ingredients

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

1: envelope unflavored gelatin

1/2: cup fresh lime juice

1: cup sugar

2: eggs, beaten

2: packages (3 oz each) cream cheese, softened

1/4: cup butter or margarine, softened

1: cup whipping cream

1 1/2: teaspoons grated lime peel

1/2: cup whipping cream, whipped, sweetened

: Lime slices

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Directions

1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell. Cool completely on cooling rack, about 15 minutes.
2 In 1-quart saucepan, sprinkle gelatin on lime juice. Let stand 5 minutes to soften. Using wire whisk, beat in sugar and eggs. Heat mixture to boiling over medium heat. Reduce heat; boil gently 3 minutes, stirring constantly.
3 In medium bowl, beat cream cheese and butter. Pour in hot lime juice mixture; beat until smooth and well blended. Refrigerate about 45 minutes or until cool, stirring occasionally.
4 In medium bowl, beat 1 cup whipping cream until stiff peaks form. Fold in cooled lime juice mixture and grated lime peel. Spoon into cooled pie shell. Refrigerate until firm, about 2 hours. Garnish with whipped cream and lime slices as desired. Cover and refrigerate any remaining pie.

EXPERT TIPS

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Expert Tips

For authenticity, use Key limes for the fresh juice and peel. If needed, Key lime juice is available bottled.

To soften cream cheese, simply let it come to room temperature.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 470
Calories from Fat: 290),

% Daily Value

Total Fat: 32g; 32%
(Saturated Fat 18g, 18% Trans Fat 1g 1% ),
Cholesterol: 135mg; 135%;
Sodium: 270mg; 270%;
Total Carbohydrate: 41g; 41%
(Dietary Fiber 0g 0% Sugars 28g 28% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 4%;
Calcium: 6%;
Iron: 0%;

Exchanges:

1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Paris_Annie

report Posted Sep. 13, 2012 12:44 PM

Made this Sunday for our son and granddaughters who came over for the day. Made just a few changes. Used the juice, we love lime, and cream cheese, the light variety, and an 8 oz. tub of lite whipped topping. It was kind of thin; so I mixed in a small pack of instant vanilla pudding. Ah, that made it just right. Spooned it in the baked pie crust and it was delish.

ninanell50

report Posted Sep. 6, 2011 2:08 PM

The cheesecake was good, though I would tone down the lime the next time as everyone said it was too tart.

NeeterB

report Posted Jun. 17, 2011 12:49 PM

One of my favorite recipes -- next time I'm going to use gluten-free graham crackers to make the crust so my daughter-in-law can have some too!

cdinsmore0902

report Posted Mar. 13, 2011 10:42 AM

i have to say for my first attempt it is turing out well i think a graham craker crust will make even better, and when i make it for work on thursday i will use a graham crust instead.

eweb

report Posted Nov. 25, 2010 6:34 AM

This is the second time I've made this pie and am here printing off a copy of the recipe for a family member. I also use a graham cracker crust and bottled lime juice with excellent results. Regarding the 3 oz cream cheese packages, they used to be widely available, but I don't see them much anymore. I use an 8 oz package and reduce the amount of butter to make up for the extra 2 oz of cream cheese. If you want the filling to be a greener color, try adding a few drops of green food coloring. Excellent pie that gets rave reviews!