Ingredients
1-1/2 cups shortbread cookies3 tablespoons butter, meltedLIME FILLING:1 cup sugar1/4 cup cornstarch3 tablespoons all-purpose flour1/4 teaspoon salt2 cups water3 large egg yolks, beaten1 tablespoon butter1 teaspoon grated lime zestGreen liquid food coloring, optional1/4 cup lime juiceCREAM CHEESE FILLING:1 package (8 ounces) cream cheese, softened1/2 cup confectioners’ sugar2 teaspoons lime juice1 cup whipped topping
Preparation
Combine cookie crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375° for 8-10 minutes or until crust just begins to brown. Cool on a wire rack.
For lime filling, combine the sugar, cornstarch, flour and salt in a saucepan. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount for hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in butter, lime zest and food coloring if desired. Gently stir in lime juice. Cool to room temperature without stirring.
For cream cheese filling, beat cream cheese, confectioners’ sugar and lime juice in a small bowl until smooth. Fold in whipped topping. Spread evenly in crust; top with lime filling. Refrigerate for 3 hours or until firm. Refrigerate leftovers.
