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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