Key Lime Cheesecake Pie

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

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12 reviews.
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  • prep time 30 min
  • total time 3 hr 15 min
  • ingredients 11
  • servings 8
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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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:
3
*Percent Daily Values are based on a 2,000 calorie diet.