Custard Lime Pie

Custard Lime Pie

1 unbaked 9" graham cracker pie shell
1 tablespoon of gelatin
1 cup of sugar
1/2 cup of lime juice
1/2 teaspoon of salt
4 eggs, separated yolks and whites
1 teaspoon lime rind, grated
a few drops of green food coloring
1 cup of whipping cream, whipped
4 or 5 graham crackers, crushed

Instructions:

Soak the gelatin in 1/4 cup water. Combine 1/2 cup of the sugar with the lime juice, salt and the 4 egg yolks, beaten; cook in double boiler until the mixture is the thickness of custard. Stir in dissolved gelatin and grated lime rind. When the cooling custard begins to thicken, whip with wisk until fluffy. Add the food coloring. Whip the 4 egg whites until stiff, gradually adding the remaining 1/2 cup of sugar. Fold the beaten egg whites and whipped cream into cooled custard and fill pie shell. Sprinkle crushed graham crackers on top. Chill thoroughly before serving. Serves 6-8