Lime Cream Pie

Name: Lime Cream Pie
Ingredients: Pastry for single-crust pie (9 inches); 1-1/2 cups sugar; 1/3 cup cornstarch; 1/4 cup all-purpose flour; 1/4 teaspoon salt; 3 cups water; 4 large egg yolks, beaten; 4-1/2 teaspoons butter; 1-1/2 teaspoons grated lime zest; Green food coloring, optional; 6 tablespoons lime juice; 1 cup heavy whipping cream; 2 tablespoons sugar; 1/2 teaspoon vanilla extract

14 ingredients

4 steps

Ingredients

Pastry for single-crust pie (9 inches)
1-1/2 cups sugar
1/3 cup cornstarch
1/4 cup all-purpose flour
1/4 teaspoon salt
3 cups water
4 large egg yolks, beaten
4-1/2 teaspoons butter
1-1/2 teaspoons grated lime zest
Green food coloring, optional
6 tablespoons lime juice
1 cup heavy whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla extract

Directions

1

Line a 9-in. pie plate with pastry. Trim to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
2

For filling, 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.
3

Stir a small amount of hot filling into 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, lime zest and food coloring if desired. Gently stir in lime juice. Pour into crust. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours.
4

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.