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(make a crust if wanted from any of various recipes) 1 envelope unflavored gelatin 1/2 c. lime juice (I used Nellie and Joe's Key lime juice) 1 c. AS 2 eggs, beaten 2 pkgs. (3 oz each) cream cheese softened 1/4 c. butter 1 c. whipping cream 1 1/2 t. grated lime peel whipping cream, whipped Filling: In small saucepan, soften gelatin in lime juice 5 minutes. Blend in AS and eggs. Over a 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 medium bowl, beat 1 cup whipping cream until soft 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. |
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