1/2     of 15-ounce package all ready pie crusts
 1 tsp   flour
 1 envelope  Unflavored gelatin
 1/2 cup     lime juice
 1 cup       sugar
 2           eggs, beaten
 2 pkg       (3 ounces each) cream cheese softened
 1/4 cup     (1/2 Stick) butter or margarine, softened
 1 cup       whipping cream
 1 1/2 tsp   grated lime peel
 Whipping cream, whipped, sweetened
 Lime slices
 Prepare pie crust with flour according to package directions for
 unfilled one-crust pie using 9-inch pie pan (See Note).  Generously
 prick crust with fork.  Bake in preheated 450-degree oven 9 to 11
 minutes or until lightly browned.  Cool. 
 To make filling, in small saucepan, soften gelatin in lime juice 5
 minutes.  Blend in sugar and eggs.  Over medium heat, bring mixture to a
 boil.  Reduce heat.  Boil gently 3 minutes, stirring constantly. 
 In small bowl, combine cream cheese and butter; beat well.  Pour in hot
 lime juice mixture; beat until smooth and well blended.  Refrigerate
 until cool, about 45 minutes, stirring occasionally. 
 In medium bowl, beat 1 cup whipping cream until stiff peaks form.  Fold
 in cooled lime juice mixture and lime peel.  Spoon into cooled pie
 crust.  Refrigerate until firm, about 2 hours.  Garnish with whipped
 cream and lime slices.  Store in refrigerator. 
 To form starburst design, trim dough even with edge of pan.  Cut dough
 at about 1/2-inch intervals all around edges, making each cut 1/2 inch
 long.  Fold each square in half diagonally to form a triangle, pressing
 lightly into dough to seal.