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Key Lime Cheesecake Pie

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

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( 7 Ratings)

7 Ratings

5 Stars 43%

4 Stars 29%

3 Stars 14%

2 Stars 14%

1 Stars

Member Reviews ( 4 )

1eabf652-87d3-49be-8cb4-145aaff7096c

Prep Time 30 min
Total Time 3 hr 15 min
Servings 8

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

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Directions

1 Heat 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 In 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 In 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 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 shell. Refrigerate until firm, about 2 hours. Garnish with whipped cream and lime slices as desired. Cover and refrigerate any remaining pie.

EXPERT TIPS

Expert Tips

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

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

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 500
Calories from Fat: 320),

% Daily Value

Total Fat: 35g; 35%
(Saturated Fat 20g, 20% Trans Fat 1g 1% ),
Cholesterol: 145mg; 145%;
Sodium: 250mg; 250%;
Total Carbohydrate: 41g; 41%
(Dietary Fiber 0g 0% Sugars 27g 27% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 4%;
Calcium: 6%;
Iron: 2%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;

Carbohydrate Choices:

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

REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 3/21/2013 4:53:05 PM REPORT ABUSE jlaiteach said:

Rating:

shouldn't you (Betty Crocker) make the correction to the recipe? according to one review it should be two 8 oz. cream cheese, and NOT two 3 oz.

This reply was: Helpful Inspiring

Posted 12/26/2011 8:04:34 AM REPORT ABUSE teddy70 said:

Rating:

I was excited to make this dessert for the first time, but the direction are not definitive. They provide few descriptives for a first timer like myself. E.g. the cream cheese: 2 packages each 3 ounces. Most cream cheese packages are 8 ounces, so I used the one package but I cut out 3 ounces each. Of course, later I realized this was wrong after viewing other recipes from other sites. My cheesecake pie is only a pudding flop.

This reply was: Helpful Inspiring

Posted 7/12/2010 3:32:34 PM REPORT ABUSE mahayes said:

Rating:

We juiced real key limes and it gave it a great flavor! The recipe has a typo - it should be two 8 oz. packages of cream cheese (not 3 oz). We used a ready-made shortbread crust, and an 8 oz. tub of lite Cool Whip (instead of whipping cream) and it tasted awesome. We also added some green food coloring to give it more of a "lime green" color. Very light and refreshing, perfect for a cookout on a hot summer day.

This reply was: Helpful Inspiring