Cream Cheese Lime Pie Recipe

Ingredients

• 1-1/2 cups shortbread cookies
• 3 tablespoons butter, melted
• LIME FILLING:
• 1 cup sugar
• 1/4 cup cornstarch
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 2 cups water
• 3 egg yolks, beaten
• 1 tablespoon butter
• 1 teaspoon grated lime peel
• Green liquid food coloring, optional
• 1/4 cup lime juice
• CREAM CHEESE FILLING:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup confectioners' sugar
• 2 teaspoons lime juice
• 1 cup whipped topping

Directions

• Combine cookie crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375° for 8-10 minutes or until crust just begins to brown. Cool on a wire rack.
• For lime filling, combine the sugar, cornstarch, flour and salt in a saucepan. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount for hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in butter, lime peel and food coloring if desired. Gently stir in lime juice. Cool to room temperature without stirring.
• For cream cheese filling, beat cream cheese, confectioners' sugar and lime juice in a small bowl until smooth. Fold in whipped topping. Spread evenly in crust; top with lime filling. Refrigerate for 3 hours or until firm. Refrigerate leftovers. Yield: 6-8 servings.

Cream Cheese Lime Pie published in Complete Guide to Baking , p186