1 baked pie crust (9 inch)
1 env. unflavored gelatin
4 tbsp. sugar
1/2 c. frozen egg substitute, defrosted
1/2 c. Key lime juice
1/4 c. water
3/4 c. light corn syrup
1 tsp. grated Persian or Tahitian lime zest (peel)
2 pts. (1 1/2 c.) heavy whipping cream or 1 (8 oz.) container of non-dairy whipped topping, thawed
Limes for garnish

In a double boiler (but not over the heat), mix the gelatin with sugar; then add egg substitute, lime juice and water. Allow to gel for about 1 minute. Then put the double boiler over medium heat and stir until the gelatin dissolves, about 5 to 6 minutes. Remove from heat. Stir in corn syrup and lime peel. Pour into a large bowl and refrigerate for at least 1 hour, stirring occasionally. Don't be alarmed if the mixture looks strange; it gels somewhat in clumps.

In a medium bowl, beat whipping cream until firm peaks form. You will need to have some firmness because this pie needs as much firmness as you can give it. Then fold either whipped cream or non-dairy creamer into the gelatin mixture. Pour into prepared crust. Chill at least three hours; best results come when chilled overnight. Garnish with lime slices. Yields 8 servings.

Note: This recipe tastes lighter and less limey than the first. For those watching their cholesterol, substitute non-dairy topping for whipping cream.