Key Lime Pie

[Easy Recipe Finder]

1 envelope unflavored gelatin
1/2 cup key lime juice
1 cup sugar
2 eggs, beaten
1 8 oz package cream cheese, room temperature
1/4 cup butter, room temperature
1 cup whipping cream
1 1/2 teaspoons grated lime peel
whipping cream, whipped
pie crust

Make the pie crust and allow the pie crust to cool.

To make filling, in a 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 a
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 a
medium 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.

Even after adding whipping cream, this pie is rich and thick, the best I
have ever made.