Lime Custard Pie

Heat on low, the lowest low setting, the heavy cream and sugar until the sugar is incorporated. This should be done before the milk gets warmer than lukewarm. Keep stirring slowly.

Add the eggs and beat in thoroughly. Keep stirring slowly.

Add the lime juice and zest slowly, to keep the acidity from changing too quickly and curdling the custard. Keep stirring slowly.

In a separate bowl, take about 1/4 cup of the custard and mix, thoroughly, with the cornstarch, and then add that custard and cornstarch mix to the main custard sauce. Keep stirring slowly.

Have I mentioned keep stirring? You can't fix a broken custard. Keep it low, and keep stirring.

Pour the custard into a prepared pie crust. If you are going fresh crust, then it needs to be baked at 350 about 10 minutes to firm it up before adding the custard.

Bake the pie at 300 for about 30 minutes.

Whip the heavy cream on low or by hand into whipped cream, and top the baked pie with an egregious amount of whipped cream before serving. Enjoy!