1 1/3 c. graham cracker crumbs
1/4 c. butter, melted
1 1/4 c. sugar, divided
2/3 c. finely chopped pecans
6 eggs, separated
Dash of salt
2 tbsp. grated lime rind
1/2 c. fresh lime juice
6 drops green food coloring
1 pt. whipping cream, whipped
1/2 tsp. cinnamon

Butter two pie dishes. Blend graham cracker crumbs with melted butter and 1/4 cup sugar; add pecans and cinnamon. Divide mixture between two pans; put evenly on bottoms and sides to form crust.

Combine egg yolks, 1/2 cup sugar, salt, lime juice, and food coloring. Heat until smooth and thickened; chill.

Beat egg whites until soft peaks form. Gradually add remaining sugar and beat until stiff. Fold egg whites and whipped cream into custard; turn into crusts. Freeze until firm. Remove from freezer 10 minutes before serving.