Creamy Lime Pie

• For Crust:
• 1 1/4 cups graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers
• 2 tablespoons sugar
• 5 tablespoons unsalted butter, melted
• For filling:
• 1 tablespoon unflavored gelatin
• 1/4 cup water
• 1 cup sugar, divided
• 1/2 cup lime juice (fresh squeezed from about 5 limes)
• Zest from one lime
• 1/2 teaspoon salt
• 4 eggs (whites and yolks separated)
• 1 cup whipping cream

1. Make crust:
2. Preheat oven to 350 degrees Fahrenheit.
3. Prepare graham cracker crumbs in food processor. Stir together graham cracker crumbs, sugar, and melted butter in a bowl with a fork until combined well. Press mixture evenly onto bottom and up side of 9-inch glass pie plate.
4. Bake crust in middle of oven 10 minutes and cool in pie plate on a rack.
5. Make filling:
6. Soak 1 tablespoon gelatin in 1/4 cup water, set aside.
7. Bring water to a simmer in bottom half of a double boiler. Stir and cook in double boiler until the consistency of custard, about 15-18 minutes: 1/2 cup sugar, lime juice, salt, and lightly beaten egg yolks. Pour into bowl and stir in gelatin mixture and lime zest. Let custard mixture cool completely.
8. In a separate bowl beat 1 cup chilled cream until stiff. In a third bowl beat egg whites and slowly add 1/2 cup sugar until peaks form.
9. Once lime custard mixture has cooled, whisk to fluff. Fold in egg whites, followed by whipped cream. Pour mixture into crust and refrigerate for several hours.
10. Optional:
11. You may top with additional whipped cream and lime garnish if desired.

graham cracker crumbs, sugar, unsalted butter, unflavored gelatin, water, sugar, lime juice, lime, salt, eggs, whipping cream

Taken from www.epicurious.com/recipes/member/views/creamy-lime-pie-50008357 (may not work)