LIME SOUR CREAM PIE

1 baked 9-inch pie shell
FILLING:
3/4 cup sugar
3 tablespoons cornstarch
2 1/2 teaspoons grated lime peel (about 2 limes)
1/3 cup fresh lime juice
1 cup half and half
1/4 cup unsalted butter (1/2 stick), room temperature
1 cup sour cream
TOPPING:
1 cup whipping cream*
1 tablespoon sugar (up to 2 tablespoons)

Combine 3/4 cup sugar with cornstarch and lime peel in medium saucepan and mix well. Add lime juice and stir until smooth; blend in half and half and butter.

Place over medium heat and stir until mixture thickens and starts to boil, about 10-12 minutes.

Remove from heat and let cool, stirring occasionally.

Fold in sour cream. Turn mixture into shell.

TOPPING:
Combine whipping cream and 1 to 2 tablespoons sugar in medium bowl, and whip to soft peaks. Spread on top of pie and serve.

Makes 6-8 servings

*Note: Cynthia suggests using real whipped cream not Cool Whip because she feels this pie deserves the real thing! -- Judi Mae Phelps

Source: Chef Cynthia Bowan