Key Lime Cheescake Pie

1 Pillsbury refrigerated pie crust (from 15 oz.) softened as directed on box.

FILLING

1 envelope unflavored gelatin
1/2 cup fresh lime juice (about 3 limes)
1 cup sugar
2 eggs, beaten
2 pkgs. (3 oz. each) cream cheese, softened
1/4 cup margarine, softened
1 cup whipping cream
1 1/2 tsps. grated lime peel

1. Heat oven to 450. Make pie crust accoridng to directions for one crust pie shell. Cool completely. About 15 min.

2. In a saucepan, sprinkle gelatin on lime juice. Let stand 5 minutes to soften. Using wire whisk, beat in sugar and eggs. Hea mixture to boiling over medium heat. Reduce heat. Boil gently for 3 minutes, stirring constantly.

3. In medium bowl, beat cream cheese and margarine. Pour hot lime juice mixture, beat until smooth and well blended. Refrigerate for 45 minutes.

4. In medium bowl, beat 1 cup whipping cream until stiff peaks form. Fold in cooled lime juice mixture and grated lime peel. Spoon into cooled pie shell. Refrigerate until firm. About 2 hours. Garnish with whipped cream and slice lime.