Lime Pie

Sprinkle unflavored gelatin over cold water and let stand for 5 minutes to bloom, then heat gently over low heat until the gelatin dissolves completely.

Separate eggs, placing yolks in one bowl and whites in another; beat the yolks with 3/4 cup sugar until pale and thick, about 2-3 minutes.

Stir the dissolved gelatin into the egg yolk mixture along with lime juice, grated lime peel, salt, and a few drops of green food coloring until well combined.

Beat the egg whites in a separate bowl until soft peaks form, then gradually add the remaining 1/4 cup sugar while beating until stiff peaks form.

Gently fold the whipped heavy cream into the lime-gelatin mixture in two additions until no streaks remain.

Fold the stiff egg white peaks into the lime mixture in two additions, being careful to preserve the airy texture.

Pour the filling into the baked 9" pie shell and refrigerate for at least 2-3 hours until the pie is set and firm to the touch.

Slice and serve chilled, optionally garnering with additional lime peel or whipped cream if desired.