Key Lime Cheesecake Pie

INGREDIENTS:

9 inch unbaked pie shell
1 env. unflavored gelatin
1/2 c. lime juice
1 c. sugar
2 eggs, beaten
2 pkgs. (3 oz. each) cream cheese, softened
1/4 c. butter, softened
1 c. whipping cream
1 1/2 tsp. grated lime peel
1/2 c. whipping cream, whipped and sweetened
Lime slices

DIRECTIONS:

Generously prick pie crust with fork. Bake in preheated 450 degree oven 9 to 11 minutes or until lightly browned. Cool. In small saucepan, soften gelatin in lime juice for 5 minutes. Blend in sugar and eggs. bring mixture to a boil over medium heat. 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 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 crust. Refrigerate until firm, about 2 hours. Garnish with whipped cream and lime slices as desired. Store in refrigerator. Yield: 8 to 10 servings.

Dot’s Key Lime Pie

INGREDIENTS:

1 1/3 c. sugar
2 c. flour
2/3 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. lemon extract
3 oz. lime Jello
5 eggs
1 1/3 c. oil
3/4 c. orange juice
1/2 tsp. vanilla

JUICE:

1/3 c. lime juice (Key lime or regular lime)

1/3 c. powdered sugar

DIRECTIONS:

Mix juice and sugar together. Place dry ingredients in bowl. Add rest of ingredients. Beat until well blended. Pour into greased 9 x 13 pan. Bake 25 to 30 minutes at 350 degrees. Remove cake from oven. Let stand 15 minutes. Prick cake all over with fork and pour this juice all over it. Cut into squares and garnish with whipped cream and lime slices. Serve with Cool Whip or cream