Lime Cream Pie
Pastry for single-crust pie (9 inch)
1 1/2 cups sugar
1/3 cup cornstarch
1/4 cup flour
1/4 teaspoon salt
3 cups water
4 egg yolks, beaten
4 1/2 teaspoons butter
1 1/2 teaspoons grated lime peel
6 tablespoons lime juice
1 cup heavy whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla
- Bake pastry in a 9 inch pie pan and cool on a wire rack.
- In a large saucepan combine the sugar, cornstarch, flour and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat.
- Stir a small amount of hot filling into the yolks. Return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in butter and lime peel. Gently stir in lime juice. Pour into crust. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours.
- In a small bowl, beat cream until it begins to thicken. Add the sugar and vanilla; beat until stiff peaks form. Spread or pipe over pie. Store in the refrigerator.