Sour Cream Lime Pie

Ingredients
1 ½ cups graham cracker crumbs
½ cup sugar
¼ cup plus 2 tablespoons butter, melted
1 cup sugar
5 tablespoons cornstarch
1 tablespoon grated lime rind
1 cup whipping cream
1/3 cup fresh lime juice
¼ cup butter
1 (8-oz.) carton sour cream
¼ cup sugar
¾ cup sour cream
1 ½ teaspoons vanilla extract

Directions
Combine crumbs, ½ cup sugar, and ¼ cup plus 2 tablespoons butter; stir well. Firmly press crumb mixture evenly in bottom and up the sides of a 9” pie plate. Bake at 350º for 10-12 minutes or until lightly browned. Remove from oven, let cool.
Combine 1 cup sugar, cornstarch and lime rind in a medium saucepan. Gradually add 1 cup whipping cream, stirring until smooth. Add lime juice and ¼ cup butter; cook over medium heat, stirring constantly, until butter melts and mixture thickens and comes to a boil, and continue to cook another three minutes over low. Remove from heat, let cool. Add sour cream, stirring well. Pour lime mixture into prepared crust.
Beat 1 cup whipping cream at high speed of an electric mixer until foamy. Gradually add ¼ cup sugar, beating until soft peaks form. Fold in ¾ cup sour cream and vanilla. Spread whipped cream mixture over filling. Chill at least four hours.