Lime Cream Pie

• 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

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 450u0b0 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.

pastry, sugar, cornstarch, allpurpose, salt, water, egg yolks, butter, lime zest, green food coloring, lime juice, heavy whipping cream, sugar, vanilla

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