Key Lime Cheesecake Pie

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

Key Lime Cheesecake Pie

PillsburyRecipe by Pillsbury

Rated 3.5 Stars
12345Rated 0 Stars
12345
(3)

0

30 minutes

3 hours 15 minutes

8 servings

Print


Recipe
Recipe
Versions
Nutrition
Tips &
Techniques

Recipe Versions

Put your own twist on this recipe!

To create a version of this recipe, just
or join.

Nutrition Info

  • 1 Serving
  • 470
  • 32g
    (Saturated Fat 18g, Trans Fat 1g)
  • 135mg
  • 270mg
  • 41g
    (Dietary Fiber 0g, Sugars 28g)
  • 5g
  • Percent Daily Value*
  • 20%
  • 4%
  • 6%
  • 0%
  • Exchanges
  • 6
  • 2
  • 1
  • Carbohydrate Choices
  • 3

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

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

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

  • Tip

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

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

Directions

  1. 1Heat 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. 2In 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. 3In 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. 4In 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.

Categories: Course, Desserts, Cheesecake, Pies

Add a Comment
Rated 3.5 Stars
12345Rated 0 Stars
12345
Please enter a comment.
Post Post
 

Please Sign In

Sorry, we don’t have that username/password in our system. Please try again.
Post Post
Post Post
You must agree to the above terms.
Join Tablespoon

What's Up?

Close
  • You must supply your name.
  • Please describe the content you found before submitting your report.
  • Send cancel

Please wait while we submit your report...

We’re looking into your concern, and if it violates our policies, we’ll take it down ASAP.

Your confirmation number is . Please reference this number when checking on the status of your report.

Sorry we can’t process your report right now. It could be a technical problem.

Please try again in a few minutes, or visit our Contact Us page for more ways to reach us.

See something fishy? Let us know. We'll take down any content that violates our Community Rules.Report abuse

Latest Blog Posts

previous next

Best. Recipes. Evah.

New Recipes

See All
previous next
 
Contact Us / Privacy Policy / Terms of Use / Community Guidelines / Site Map platefull Advertise on Platefull

Ad Choices Ad Choice
© 2013 Tablespoon.com

Share It: Social

Cancel