My Mom's Luscious Key Lime Pie

Note from Marie: I believe the first thing my mom ever taught me to make was a pie crust, and this Key Lime Pie. Years before I was born, she penciled the recipe inside the back cover of her old Joy of Cooking. We still have that cookbook, but the pages are yellowed and the front cover is lost. Luckily, I made my own copy of her most treasured recipe. My mom used to make the crust for this pie with a fork, using the tines to combine the flour, salt, sugar, and butter. Later, we upgraded to beaters, and now, I use a food processor for all of my crusts. What hasn't changed -- and I'm certain never will -- is the luscious lime-filling and creamy bittersweet topping. Like my mom, the combination is impressive and enduring, yet simple and refreshing. Enjoy!

Ingredients:

1 cup white granulated sugar

3 tablespoons cornstarch

1 cup whipping cream

1/3 cup fresh lime juice

1/4 cup butter

1 tablespoon grated lime peel

1 cup sour cream

For Topping:

1 cup whipping cream

1/4 cup sugar

2 teaspoon vanilla

3/4 cup sour cream

For Crust:

See It's Easier Than You Think Pie Crust

Instructions:

Make pie crust according to instructions. Using tines of a fork, prick the crust so that it does not bubble when baking. Bake crust until golden brown.

Mix sugar and cornstarch in saucepan. Stir in cream, lime juice, lime peel, and butter. Bring to boil over medium high heat, whisking constantly. Reduce heat and simmer for 10 minutes. Cool to room temperature. Fold in sour cream. Spread into cooked pie crust.

For topping, beat whipping cream for 2 minutes on high. Add sugar and vanilla. Beat again until firm. Fold in sour cream.

Spread topping over filling in pie crust. Chill 4 hours and serve.