No-Bake Lime Pie

Cooking Instructions

Mix sugar and cornstarch in a medium-size saucepan. Whisk in milk until smooth, then yolks until blended. Stir in lime juice.

Add butter and whisk constantly over medium heat 7 to 9 minutes, just until boiling. Remove from heat and stir 1 minute longer. Stir in lime peel until blended. Cover surface with plastic wrap to keep a skin from forming and refrigerate until cool, about 1 hour.

Gently whisk in sour cream until well blended. Pour into pie shell. Cover with reserved plastic lid and refrigerate at least 6 hours until set, or up to 2 days.

Shortly before serving, garnish with whipped cream and lime slices.

This pie can be made up to 2 days ahead, but wait until about 1 hour before serving to add the whipped-cream garnish.

Cook’s Tips: Grate the lime peel before squeezing the juice.

Make the filling in a heavy saucepan that’s not uncoated aluminum. Whisking an acid mixture in an aluminum pan can result in a metallic flavor.