Lime Cream Pie

I ran across this recipe on the Taste of Home website and thought it would be a good way to use up some limes I had kicking around in the refrigerator.  It was easy to make and pretty good, although I still prefer the creamier texture of Key Lime Pie.  But for something light and refreshing for summer, this is a very nice pie.

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.