1 9-inch Pure Butter Pie Crust
1 package (8 ounces) cream cheese at room temperature
1/2 cup + 2 tablespoons Dixie Crystals Extra Fine Granulated Sugar
2 tablespoons lime juice
2 tablespoons grated lime zest, no white bitter pith
1 tablespoon Grand Marnier or concentrated orange juice
1 cup heavy cream (preferred) or whipped topping
1 pint strawberries for garnish
Whipped Crème / Crème Chantilly
1/2 cup heavy cream-very cold
2 teaspoons Dixie Crystals Extra Fine Granulated Sugar
1 teaspoon vanilla extract
Mix cream cheese and sugar on low speed until very well blended. Scrape bowl well.
Add lime juice, lime zest and liquor or concentrate.
In a separate bowl whip heavy cream if using until soft peaks form.
Gently fold whipped cream or whipped topping into cheese mixture. Do not over-fold. Spread into pie shell and place in refrigerator for at least 2 1/2 hours or until set.
For whipped cream-Crème Chantilly, use a cold bowl and whip together cream, sugar and vanilla until firm peaks form.
Decorate pie with whipped cream and fresh strawberries. Sprinkle with Dixie Crystals Confectioners Powdered Sugar
Recipe courtesy of Dixiecrystals.com