Pie Filling
1 ½ cups sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
Dash salt
3 slightly beaten egg yolks
2 tablespoons butter or margarine
½ teaspoon grated lime peel
1/3 cup lime juice
Use whatever kind of crust you want! My husband whipped up a graham cracker crust for me real quick on this one.
1 ½ cups sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
Dash salt
3 slightly beaten egg yolks
2 tablespoons butter or margarine
½ teaspoon grated lime peel
1/3 cup lime juice
Use whatever kind of crust you want! My husband whipped up a graham cracker crust for me real quick on this one.
In saucepan, mix sugar, cornstarch, flour and salt. Gradually add hot water, stirring constantly. Cook and stir over moderately high heat until mixture comes to a boil. Reduce heat; cook and stir 2 minutes longer. Remove from heat.
Stir a moderate amount of hot mixture into egg yolks (so the yolk doesn’t cook itself in the pan) then return to hot mixture in the pan. Bring to boil and cook 2 minutes, stirring constantly. Add butter and lime peel. Slowly add lime juice, mixing well. Pour into your crust.
Meringue3 egg whites
½ teaspoon vanilla
¼ teaspoon cream of tartar
6 tablespoons sugar
Beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy peaks form and all of the sugar is dissolved.
Spread Meringue over pie filling. Bake at 350 for 12-15 minutes or until meringue is golden. Cool. Enjoy!
P.S. If you're not into meringue, just put cool whip on top of the pie because the filling is seriously delish!
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