9 inch deep dish Graham Cracker Pie Crust (Pre-made from the store)
or 2 reg. size Pie Crust
3oz box Lime Flavor Gelatin
3 tbsp. Lime Juice (Fresh squeezed Lime or premade Lime Juice)
1/2 cup water
1 cup sugar
2 eggs, beaten
8 oz Cream cheese, softened
1/4 cup butter, softened
1 cup of firm whipping cream

* If desired, preheat oven 450°F. Brush a well beaten egg yoke over Graham Cracker pie crust and place in oven until brown. Set aside to cool.

Heat in small sauce pan; water, gelatin and lime juice, until complete dissolved. Small bowl; blend sugar and eggs. Blend ingredients to sauce pan. Reduce heat; boil gently 3 minutes.

In a separate small bowl, combine cream cheese and butter; well beaten. Pour hot lime gelatin mixture into bowl; beat until smooth and well blended.

Refrigerate until cool, about 45 minutes, stirring occasionally.

In a medium bowl, beat whipping cream until stiff peaks form. Fold in cooled lime juice mixture. 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.

Submitted by: Rox from ATL