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Key Lime Pie

1 envelope unflavored gelatin
1/2 cup key lime juice
1 cup sugar
2 eggs, beaten
2 packages (3 ounces each) cream cheese softened (I use 8 oz)
1/4 cup butter or margarine, softened
1 cup whipping cream
1 1/2 teaspoons grated lime peel
whipping cream, whipped

In a small saucepan, soften gelatin in lime juice 5 minutes. Blend
in sugar and eggs. Over medium heat, bring mixture to a boil. Reduce
heat. Boil gently 3 minutes, stirring constantly. In a small bowl,
combine cream cheese and butter; beat well. Pour in hot lime juice
mixture; beat until smooth and well blended.

Refrigerate until cool, about 45 minutes, stirring occasionally.
In a medium bowl, beat 1 cup whipping cream until stiff peaks form.
Fold in cooled lime juice mixture and lime peel. Spoon into cooled
pie crust. Refrigerate until firm, about 2 hours. Garnish with
whipped cream and lime slices. Store in refrigerator.

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