CRUST:

Graham cracker (store bought)

FILLING:

1 c. sugar
3 tbsp. cornstarch
1 c. whipping cream
1/3-1/2 c. fresh lime juice
1/4 c. butter
1 tbsp. lemon peel
1 c. sour cream

TOPPING:

1 c. whipping cream
1/4 c. sugar
1 1/2 tsp. vanilla
3/4 c. sour cream

Mix sugar and cornstarch in heavy saucepan, gradually. Stir in cream, lime juice, butter and peel. Bring to boil over medium high heat, whisking constantly, then reduce heat to simmer and stir until thick and smooth about 10 minutes. Cool. Fold sour cream into lime mixture. Spread into crust.

For topping: Whip cream with sugar and vanilla until soft peaks form. Gently fold in remaining sour cream. Spread over filling. Chill at least 4 hours before serving.

(Sandy Newcombe's brother)