CRUST
1/2 package (15-oz) all ready pie crusts
1 tsp Flour
FILLING
1 Envelope unflavored gelatin
1/2 cup Lime juice
1 cup Sugar
2 Eggs, beaten
2 package (3-oz) cream cheese softened
1/2 Stick butter or margarine, softened
1 cup Whipping cream
1 1/2 tsp Grated lime peel
Whipping cream, whipped, sweetened
Lime slices
|
|
From: arielle@taronga.com (Stephanie da Silva)
Date: Wed, 4 Aug 93 22:29:33 CDT Prepare pie crust with flour according to package directions for unfilled one-crust pie using 9-inch pie pan (See Note). Generously prick crust with fork. Bake in preheated 450-degree oven 9 to 11 minutes or until lightly browned. Cool.
To make filling, in 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 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 medum 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. Makes 8 to 10 servings.
NOTE: To form starburst design, trim dough even with edge of pan. Cut dough at about 1/2-inch intervals all around edges, making each cut 1/2 inch long. Fold each square in half diagonally to form a triangle, pressing lightly into dough to seal.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives.
|
|
