Mixing-

Combine the corn starch and water together in a small bowl and set aside.

Separate the eggs into two bowls- egg whites in one and yolks in another. Whisk the egg yolks until smooth with a fork or whisk and set aside.

Set a large saucepan over medium heat and add the water, lime juice, lime zest and 1/2 cup of the sugar, and butter. Whisk frequently until boiling.

Spoon some of the hot mixture into the egg yolks and whisk while doing so. Add a few more scoops of the mixture to temper the eggs. Add the egg yolk mixture back to the hot lime mixture and whisk to combine.

Add the cornstarch mixture to the pot and turn the heat to low. Cook until the mixture has thickened.

Add the vanilla and stir. Let cool for 15 minutes.

In the bowl of a stand mixer or a large mixing bowl with a hand mixer, whip the egg whites. Slowly add the remaining 1/4 cup sugar as you whip to stiff peaks.

Add the egg whites to the warm mixture and gently fold together.

Assembly-

Add the cooled lime curd to the bottom of your prepared and cooled pie crust evenly.

Gently add the Lime pie filling on top and smooth. Cover with parchment paper *see note and refrigerate at least 2 hours or overnight.

Before serving, dollop or pipe whipped cream on top and serve with a thin lime slice.