Creamy Lime Pie (Rick Bayless) - cooking recipe

Ingredients

1 pie shell, baked in 9 inch glass pie dish
3 large eggs, at room temperature
5 teaspoons lime zest, finely chopped (colored rind only no pith)
2/3 cup sugar
3 tablespoons all-purpose flour
1 cup creme fraiche, at room temperature
2 tablespoons creme fraiche, at room temperature
6 tablespoons fresh lime juice
6 tablespoons fresh orange juice
1 1/2 tablespoons orange liqueur
1 tablespoon powdered sugar, for garnish
fruit sauce (optional)

Preparation

Preheat oven to 350 degrees.
Crack the eggs into a large bowl; measure in the lime zest, sugar, and masa harina or flour, and beat by hand until thoroughly combined.
Stir in 1 cup plus 2 tablespoons of the creme fraiche, lime juice, orange juice, and orange liqueur.
Pour this mixture into the prebaked pie shell, set in the lower third of the oven, and bake until nearly set in the center ( a knife inserted halfway between the edge and the center should come out clean), about 45 minutes. Note: mine took over 55 minutes before it was baked.
I suggest putting an aluminum foil rim covering just the crust up so that crust does not get too dark. I make 4 skinny foil strips and then just lay them over the crust trying not to cover the filling any more than necessary. My crust in photos are too dark b/c I waited 15 minutes before putting them on, and with the filling being so wiggly why not just move it one less time?.
Cool slightly; serve warm, dusted with powdered sugar and with fruit sauce dribbled around.