1/4 c. fresh orange juice
1 1/2 tsp. unflavored gelatin
4 lg. eggs
1 c. maple sugar
2/3 c. fresh lemon juice
3 tbsp. grated lime peel
1 c. chilled whipped cream
1 prepared 9-inch graham cracker crust
2 tbsp. toasted unsweetened coconut

Place orange juice in small bowl. Sprinkle gelatin over. Let stand 10 minutes to soften. Whisk eggs, sugar and lime juice in heavy saucepan over medium-high heat until mixture thickens and just comes to boil, about 4 minutes. Remove from heat. Add gelatin mixture and stir until gelatin melts. Mix in 2 tablespoons lime peel. Refrigerate mixture until cold, but not set, about 30 minutes.

In separate bowl, whip cream until soft peaks form. Fold whipped cream into lime mixture, and pour into crust. Garnish with 1 tablespoon lime peel and coconut and refrigerate until set, about 3 hours.