Cream Cheese Lime Pie

Name: Cream Cheese Lime Pie
Ingredients: 1-1/2 cups shortbread cookies; 3 tablespoons butter, melted; 1 cup sugar; 1/4 cup cornstarch; 3 tablespoons all-purpose flour; 1/4 teaspoon salt; 2 cups water; 3 large egg yolks, beaten; 1 tablespoon butter; 1 teaspoon grated lime zest; Green liquid food coloring, optional; 1/4 cup lime juice; 1 package (8 ounces) cream cheese, softened; 1/2 cup confectioners' sugar; 2 teaspoons lime juice; 1 cup whipped topping

16 ingredients

3 steps

Ingredients

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

Directions

1

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.
2

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 zest and food coloring if desired. Gently stir in lime juice. Cool to room temperature without stirring.
3

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.