Mile High Lime Pie

• 33 HoneyMaid Graham Wafers
• 2 Tbsp. granulated sugar
• 1/3 cup butter or margarine, melted
• 1 env. unflavoured gelatine
• 3/4 cup lime or lemon juice
• 4 eggs, separated
• 1/4 tsp. salt
• 1 cup granulated sugar, divided
• 1 1/2 cups Cool Whip Whipped Topping
• sliced limes or lime zest

1. CRUSH 17 graham wafers and combine with 2 tbsp (30mL) sugar and melted butter.
2. Press evenly over bottom of 9 1/2" (24cm) springform pan.
3. Stand remaining 16 whole wafers inside of pan, overlapping slightly; press into crumb mixture.
4. Bake in oven at 350F (180C) for 8 minutes.
5. Set aside.
6. SPRINKLE gelatin over 1/4 cup (50mL) lime juice in a saucepan.
7. Let stand 2 minutes, then heat until dissolved.
8. Beat in egg yolks, remaining lime juice, salt and 1/2 cup (125mL) sugar.
9. Cook until slightly thickened, stirring constantly.
10. Refrigerate until mixture has a syrupy consistency.
11. BEAT egg whites until frothy, then gradually add remaining 1/2 cup (125mL) sugar beating until stiff, but not dry.
12. Gently fold in lime mixture.
13. Pour into crust.
14. Refrigerate until set, about 3 hours or overnight.
15. Mound whipped topping on top of pie, making sure cream touches edges of pie.
16. Garnish with sliced limes or lime zest.

wafers, sugar, butter, unflavoured gelatine, lime, eggs, salt, sugar, topping, lime zest

Taken from www.kraftrecipes.com/recipes/mile-high-lime-pie-83470.aspx (may not work)