1 pkg. graham cracker crust (9 inch pie)
3/4 c. sugar
1 env. unflavored gelatin
1/2 c. lime juice (3 limes)
1/3 c. water
2 eggs, separated
4 to 5 drops green food color
2 to 3 tsp. grated lime peel
2 tbsp. sugar
1 c. Cool Whip, thawed

In medium saucepan combine 3/4 cups sugar with gelatin. Stir in water and lime juice, beat egg yolks (reserve whites) and add to gelatin mixture. Mix well. Cook over medium heat until mixture begins to bubble (stir constantly). Remove from heat.

If not smooth, beat with rotary beater. Stir in food color and 1/2 lime peel. Cool in refrigerator until thickened, but not set. Beat egg whites until frothy. Gradually add 2 tablespoons of sugar, beating until mixture holds stiff peaks. Add to mixture (gelatin) along with Cool Whip. Fold until well combined. Gently pour into prepared crust. Chill at least 4 hours. Top with remaining lime peel. Makes 1 (9 to 10 inch) pie. Delicious and tart!