Key Lime Pie Philadelphia Inquirer

1 tablespoon Unflavored gelatin

Few drops green food colorin 1/2 cup Sugar

4 Egg whites

1/4 teaspoon Salt

1/2 cup Sugar

4 Egg yolks

1 cup Heavy cream -- whipped

1/2 cup Lime juice

1 9-inch baked pie shell

1/4 cup Water

1 teaspoon Lime peel -- grated

1. Thoroughly mix the gelatin, sugar, and salt in a saucepan. 2. Beat together the egg yolks, lime juice, and water; stir into the gelat mixture. Cook over medium heat, stirring constantly, just until the mixtur comes to a boil. Remove from the heat; stir in the grated peel. 3. Add the food coloring sparingly to give a pale green color. Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon. 4. Beat the egg whites until soft peaks form; gradually add 1/2 cup sugar, beating to stiff peaks.5. Fold the gelatin mixture into the egg whites; fold in the whipped cream Pile into the pastry shell. Chill until firm. 6. Spread with additional whipped cream and edge with grated lime.