1999 LIME CREAM PIE

8-oz package regular cream cheese
1 can (14 oz.) sweetened condensed milk
3/4 cup fresh or bottled lime juice
1 teaspoon lime zest, grated from 1 or 2 limes
1 graham cracker crust, or baked shortbread pie crust

Topping:
1 cup heavy cream
1 to 2 tablespoons confectioners' sugar, to your taste
1 teaspoon vanilla
Optional garnish: lime slices or lime zest

Leave cream cheese at room temperature to soften. Beat cream cheese and condensed milk together with electric beater. Add lime juice and zest. Pour into prepared crust.

Chill for at least 3 hours. Can be frozen.

For topping, beat cream until soft peaks start to form. Add sugar gradually and continue beating until stiff. Cover pie with cream.

Using a teaspoon, make soft peaks and swirls around the outside and in center of pie. Decorate with cut lime slices or lime zest sprinkled very lightly on pie.

Makes 8 servings.

Variations: Orange juice can be substituted for lime for a Halloween orange Creamsickle pie. Lemon juice can be used in place of lime.

-SHELLEY D. GRAHAM, Middletown