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

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.