Key Lime Cheesecake Pie

Crust:
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1/2 of 15-ounce package all ready pie crusts
1 tsp flour

Filling:
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1 envelope Unflavored gelatin
1/2 cup lime juice
1 cup sugar
2 eggs, beaten
2 pkg (3 ounces each) cream cheese softened
1/4 cup (1/2 Stick) butter or margarine, softened
1 cup whipping cream
1 1/2 tsp grated lime peel
Whipping cream, whipped, sweetened
Lime slices
Prepare pie crust with flour according to package directions for
unfilled one-crust pie using 9-inch pie pan (See Note). Generously
prick crust with fork. Bake in preheated 450-degree oven 9 to 11
minutes or until lightly browned. Cool.

To make filling, in 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 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 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.
To form starburst design, trim dough even with edge of pan. Cut dough
at about 1/2-inch intervals all around edges, making each cut 1/2 inch
long. Fold each square in half diagonally to form a triangle, pressing
lightly into dough to seal.