2 c. cinnamon graham cracker crumbs
1/2 c. melted butter

FILLING:

1 envelope plain gelatin
1/2 c. freshly squeezed lime juice
4 eggs, separated
1 c. sugar
1/4 tsp. salt
1 tsp. grated lime rind
1/3 c. tequila
3 tbsp. Triple Sec or other orange-flavored liqueur

TOPPING:

1 c. whipping cream, whipped
2 tbsp. sugar
1 lime, thinly sliced, for garnish

For Crust: Mix crumbs and melted butter; press into 9 inch pie tin. Refrigerate.

For Filling: Sprinkle gelatin over lime juice; let stand until softened. Beat egg yolks and 1/2 cup of the sugar in top of double boiler until lemon colored. Add gelatin mixture. Cook, stirring constantly, over boiling water until slightly thick. DO NOT BOIL. Remove from heat. Stir in salt and grated rind. Whisk in tequila and liqueur. Pour into bowl; cover and refrigerate about 10 minutes. DO NOT ALLOW TO GEL.

Meanwhile, beat egg whites with remaining 1/2 cup sugar until stiff, but not dry. Fold into chilled mixture.

Pour into crust. Chill until set, about 6 to 8 hours or overnight.

For Topping: Beat cream, adding 2 tablespoons sugar until soft peaks form. Spread over top of pie. Garnish with lime slices. Makes 1 (9 inch) pie.