Key Lime Cheesecake Pie

• 1 graham cracker crust
• 1 envelope unflavored gelatin
• 1/2 c. lime juice
• 1 c. sugar
• 2 eggs, beaten
• 2 (3 oz.) pkg. cream cheese, softened
• 1/4 c. butter or margarine, softened
• 1 c. whipping cream
• 1 1/2 tsp. grated lime peel

1. In small saucepan, soften gelatin in lime juice for 5 minutes. Blend in sugar and eggs.
2. Over medium heat, bring mixture to a boil.
3. Reduce heat.
4. Boil gently 3 minutes, stirring constantly. In small bowl, combine cream cheese and butter; beat well.
5. Pour in hot lime juice mixture.
6. Beat until smooth and well blended. Refrigerate until cool, about 45 minutes, stirring occasionally. In medium bowl, beat whipping cream until stiff peaks form.
7. Fold in cool lime juice mixture and grated lime peel.
8. Spoon into pie crust.
9. Refrigerate until firm, about 2 hours.
10. Garnish with whipped cream and lime slices as desired.
11. Store in refrigerator.

graham cracker crust, unflavored gelatin, lime juice, sugar, eggs, cream cheese, butter, whipping cream, lime peel

Taken from www.cookbooks.com/Recipe-Details.aspx?id=267954 (may not work)