Categories: Pies 
      Yield: 8 servings 
  
      1 T  Plain gelatin 
      1 c  Sugar 
    1/4 t  Salt 
      4 ea Eggs,separated 
    1/2 c  Key Lime juice or 
      1 x  Persian lime juice,strained 
    1/4 c  Water 
      1 t  Grated Key lime or 
      1 x  Persian lime peel 
      1 c  Heavy cream,whipped 
      1 ea 9" baked graham cracker 
      1 x  Crust,cooled 
  
     Mix the gelatin,half of the sugar and the salt in a saucepan.In 
  another pan,beat the egg yolks well.Add the lime juice and water to 
  the egg yolk mixture.Stir the egg yolk mixture into the gelatin 
  mixture.Cook over low heat,stirring constantly,just until the mixture 
  comes to a boil.Remove from heat;stir in grated peel.Chill,stirring 
  occasionally,until the mixture mounds slightly when dropped from a 
  spoon. 
     Beat the egg whites until soft peaks form.Gradually,add the 
  remaining sugar,beating until stiff.Fold into the chilled gelatin 
  mixture.Fold in whipped cream (reserve some for topping,if 
  desired).Pour into the baked crust.Chill until firm.