Ingredients
For the crust:
- 1-1/3 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup melted butter
For the filling:
- 1 1/4 cups lime juice, either bottled or fresh
- 1/4 cup water
- 2 envelopes unflavored gelatin
- 1 1/2 cups granulated sugar
- 5 eggs lightly beaten
- 1/2 cup butter at room temperature
- 2 8 oz packages cream cheese, at room temperature
- 1/2 cup of whipping cream
Directions
- In a medium sized bowl, stir together crust ingredients.
- Press into the bottom of a 9-inch springform pan. Refrigerate.
- Stir lime juice with water in a medium sized saucepan.
- Sprinkle gelatin over the mixture; let it stand for 5 minutes.
- Stir in the sugar and eggs.
- Place the mixture over medium heat; stir continuously until mixture thickens and just comes to a boil–5 to 7 minutes (it may appear to be separated). If necessary, strain out any bits of egg white.
- In a large mixing bowl, beat butter with cream cheese, scraping the sides of the bowl often until well combined.
- Beat in the hot lime mixture and continue to mix until blended.
- Refrigerate until slightly firm, stirring every 20 minutes, for a total of 40 minutes.
- Beat cream until stiff peaks form; fold it into the lime mixture.
- Pour the filling into the prepared crust and refrigerate overnight.
