Becca wrote:
> Here is one of my favorite Key Lime Pie recipes.
>
> Key Lime Pie
>
> 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.
>
> Becca

Thanks, Becca. Saved it. Key lime is DH's favorite and the little key
limes are really reasonable here. I think I can swap Splenda for the
sugar and it should hold up nicely with the gelatin, whipping cream and
cream cheese.

I make a crust which is mostly nuts that would do well with a fridge
pie. Could even let it set up with no crust, too. His birthday is 6/21
and I'm gonna give him a big ol' treat.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.