Prepare the pie crust. If making from scratch, combine flour, butter, and salt, then add cold water until a dough forms. Roll out and blind bake at 350°F for about 15 minutes.

Make the lime basil curd by combining lime zest, juice, chopped basil, eggs, and sugar in a saucepan over low heat. Stir until thickened like custard, about 10 minutes.

Remove from heat and stir in melted butter until smooth.

Allow to cool slightly, then pour into the cooled pie crust and refrigerate for a minimum of 6 hours.

After chilling, check if the pie has set properly. Uncover and let the aromas fill the kitchen before serving.

Slice and garnish with fresh basil or lime slices before serving.