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"This light citrus pie combines two of our favorite dessert flavors - lime and cheesecake," reports Vivian Eagleson of Cumming, Georgia. "It's the perfect treat on a hot day - and all the more inviting because you don't have to heat up the kitchen to prepare it."
This recipe is:
Quick
Nutritional Analysis: 1 piece equals 446 calories, 24 g fat (15 g saturated fat), 48 mg cholesterol, 268 mg sodium, 49 g carbohydrate, trace fiber, 7 g protein.
Originally published as Lime Cheesecake Pie in Quick Cooking March/April 1999, p48
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Reviewed on Oct. 15, 2010 by jstra
Extreme Vanilla overkill! Glad I tased Cream Cheese filling mixture before i put in pie crust! I added at least another 2 Tablespoons of lime juice. Vanilla and lime flavor fight. If I were to make again, I would increase the lime jiuce and leave out the vanilla. Filling somewhat soft, may consider adding some instant pudding mix to help set up filling.
Reviewed on Jul. 31, 2010 by tpearson
Yummy! Will definitely make this again. Did not use a carton of whipped topping though.
Reviewed on Feb. 01, 2010 by cntbailey
I used the mini graham cracker crust. It made 11 pies. My kids loved them! I will be making this one again...just no cool whip on mine :)
Reviewed on Feb. 26, 2009 by kategorske
Love it, make it all the time. It's quick to whip up and everyone compliments me on it.
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