Cream Cheese Lime Pie

• 1-1/2 cups shortbread cookies
• 3 tablespoons butter, melted
• 1 cup sugar
• 1/4 cup cornstarch
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 2 cups water
• 3 large egg yolks, beaten
• 1 tablespoon butter
• 1 teaspoon grated lime zest
• Green liquid food coloring, optional
• 1/4 cup lime juice
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup confectioners' sugar
• 2 teaspoons lime juice
• 1 cup whipped topping

1. Combine cookie crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375u0b0 for 8-10 minutes or until crust just begins to brown. Cool on a wire rack.
2. For lime filling, combine the sugar, cornstarch, flour and salt in a saucepan. 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 the heat. Stir a small amount for hot filling into egg yolks; return all to the 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. Cool to room temperature without stirring.
3. For cream cheese filling, beat cream cheese, confectioners' sugar and lime juice in a small bowl until smooth. Fold in whipped topping. Spread evenly in crust; top with lime filling. Refrigerate for 3 hours or until firm. Refrigerate leftovers.

shortbread cookies, butter, sugar, cornstarch, allpurpose, salt, water, egg yolks, butter, lime zest, green liquid food coloring, lime juice, cream cheese, sugar, lime juice

Taken from www.tasteofhome.com/recipes/cream-cheese-lime-pie/ (may not work)