The lime alternative to lemon meringue pie. If you love lime, you'll love this pie!

Lime Meringue Pie

1 (9-inch) pie crust, your favorite recipe or store bought

 

Filling:
1 1/2 cups granulated sugar
1/3 cup plus 1 tablespoon cornstarch
1 1/2 cups water
3 large egg yolks, beaten
3 tablespoons butter
1/2 cup fresh lime juice

Meringue:
3 large egg whites, room temperature
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar
1/2 teaspoon vanilla extract

1. Bake the pie crust in a preheated 350°F (175°C) oven for 25 to 30 minutes until light golden brown. Cool and set aside.
2. For Filling: Mix sugar and cornstarch in 2-quart saucepan. Stir in water gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Cook and stir 1 minute. Remove from heat and stir half of the hot mixture quickly into beaten egg yolks, then blend into remaining hot mixture in saucepan. Reheat to boiling; cook and stir 1 minute. Remove from heat; stir in butter and lime juice, mixing well. Pour into baked pie crust.
3. For Meringue: With electric mixer, beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Add vanilla. Do not under beat. Spoon meringue onto hot pie filling; spread over filling, spreading meringue to edge of crust and adhering to prevent shrinking.
4. Bake at 400°F (205°C) on center rack of oven for about 5 to 7 minutes, or until a delicate golden brown. Cool away from drafts.

Makes 1 (9-inch) pie, or serves 6 to 8.