1 cup granulated sugar
1/4 cup cornstarch
1 1/4 cup milk
Yolks from 3 large eggs
2/3 cup fresh lime juice
1/2 stick butter, cut into pieces
2 tsp. finely grated lime peel
1 cup. sour cream
1 6oz. ready-to-fill graham-cracker pie-crust (save-lid)
Sweetened whipped cream
Mix sugar and cornstarch in medium saucepan.
Whisk in milk until smooth, then yolks until blended.
Stir in lime juice.
Add butter, and whisk over medium heat for 7 to 9 mins,
just until boiling. Remove from heat and stir 1 min. Stir in lime peel. Cover surface with plastic wrap,
and refrigerate until cool. (1 hour).
Gently whisk in sour cream; blend well. Pour into pie shell.
Cover with plastic lid, and refrigerate at least 6 hrs, until set.
Garnish with whipped cream and lime slices.