• 4 Tbsp. key lime juice
• 1/2 envelope unflavored gelatin
• 1 1/4 cups heavy cream
• 4 (1 oz.) squares Ghirardelli’s white chocolate, chopped
• 12 oz. (1 1/2 pkgs.) Neufchâtel cream cheese, softened
• 1/2tsp. stevia extract* (see page xii for brand variances)
• 1/2-3/4 Tbsp. lime zest (optional)
• 1 prepared piecrust

Cover and refrigerate for 2 hours or until ready to serve. You may also freeze until ready to serve. Defrost in refrigerator for about 24 hours.

*This stevia amount listed is the minimum to use in the recipe. Since your sweetness preference and brand used may vary, you may want to add more.

Lisa’s Note: You may be able to find a bottle of key lime juice at your local grocery store. But if you use Kermit’s Key West Key Lime Juice for this recipe, you can reduce the amount of juice to 2 Tbsp. Kermit’s Key West Key Lime Shoppe has locations in Florida and a Web site to order. For more information, call 1-800-376-0806 or go online to www.keylimeshop.com. They have a 16 oz. plastic bottle for $3.95. I’ve used this lime juice and it’s fantastic! You can also email at [email protected]. Another key lime juice option is Nellie & Joe’s Famous Key West Lime Juice - www.keylimejuice.com (for a local retailer nearest you) or call 1-800-lime-pie.

This is one of the most coveted pies by my family and friends at various social events. The cheese pie will really get rave reviews for you, too. However, since the nutritional facts are not as desirable as most of the other recipes in this book, I would reserve this pie for special occasions only!

Nutrition Facts/Serving