8 tbsp. cornstarch
1 3/4 c. sugar
2 c. boiling water
Grated rind of 2 limes
1/4 tsp. salt
1/2 c. unstrained FRESH lime juice (about 5 limes)
1 c. sour cream
1 single crust pie shell - cooked/cooled
Whipped cream for topping

Sift cornstarch and sugar into top of double boiler. Blend in 2 cups boiling water, stirring constantly until smooth and creamy. Then cook over direct heat, still stirring, until mixture thickens and bubbles.

Place top of double boiler onto bottom filled with boiling water and continue cooking custard for another 5 minutes. Very gradually stir in the rind, salt and lime juice.

Once combined, remove from heat and pour in cooked and cooled single pie crust. Let cool until completely cool (several hours). Top with whipped cream.