Lime Pie or Lime Cheesecake

Lime Pie is a true delicacy and I am proud to tell the world I developed a recipe of my own to make it.
Yes, I developed a recipe myself because all the recipes I found so far had a method of cooking I did not particularly fancy and I wasn't even sure about the ingredients.
I also worked a bit on my curd recipe - and using curd and cream cheese and half of a packet of gelatin dissolved in hot cream, I got my delicious lime pie !
You could probably also call it lime cheesecake because of the cream cheese that went in it.
Besides this pie you see in these pictures I also made another lime pie, lemon pie and lemon/lime pie. All with graham crust.

Ingredients for the CURD:
4 eggs
1 cup sugar
2/3 cup citrus juice (lemon, lime, orange, grapefruit etc - to get that amount of juice you will need approx 5 lemons or 4 limes as they are juicier, but it all really depends on the size of the fruit)
1 stick butter
2/3 of the zest of the citrus fruit

Directions:
Beat the eggs with the sugar in a medium-large glass bowl and keep on a water bath (double boiler) for approx 10 minutes stirring almost continuously, preferably with a plastic or a wooden spoon as you do not want any metal to react with anything in your curd.
When the mixture has thickened start adding the butter 1 TBSP at a time, making sure it has fully incorporated before adding the next.
The curd will thicken even more as it cools down.
Add the zest at the end.
Pour in a container and keep in the fridge for up to 2 weeks.

Ingredients for the PIE:
The curd (you will need at least 2 cups curd )
the graham crust
2 packages of cream cheese (I always use fat free)
1/2 package of gelatin (4 gr)
1/2 cup hot cream to dissolve the gelatin in


The Graham Crackers Crust:
1 and 1/2 cups graham cracker crumbs
3 TBSP sugar
6 TBSP melted butter
*** Mix all the ingredients and press in your pie pan.
At this point you can either chill in the fridge for at least 1 hour before pouring the filling or you can bake it for 8 minutes at 350 F and cool down thoroughly before pouring the filling.
Works fine either way as I have tested both.

Directions for the PIE:
Keep the cream cheese at room temperature for 30 minutes before using as it is a lot easier to whip if not straight from the fridge cold.
Put the cream cheese in a large bowl and whip it for approx 1 minute.
Now start adding the curd to it a little at a lime with the mixer on low until all is fully incorporated.
Place in the fridge until you get the gelatin ready.
Heat the cream and when hot, pour the gelatin in it and stir for 3 minutes until fully dissolved and cool down in the fridge.
When cold but not fully set, incorporate in the curd/ cream cheese mixture.
Pour in the prepared chilled graham crust and let set in the fridge overnight for best results.
Decorate with whipped cream and serve !
Now you know how to make my curd pie or cheesecake !