Key Lime Pie

• 4 eggs
• 1/2 cup key lime juice
• 1 package knox gelatin
• grated lime rind
• 1 cup sugar
• 1/2 tsp. salt
• 1/2 cup cold water

Beat egg yolks. Add 1/2 cup sugar, lime juice and salt. Cook in double boiler until mixture coats a spoon. Soak gelatin in cold water. Add softened gelatin to hot custard mixture. Add grated lime rind and mix thoroughly. When mixture begins to thicken, fold in the egg whites which have been beaten stiff and into which the remaining sugar has been folded. Pour into baked pie shell or graham cracker crumb pie shell. Garnish top with additional graham cracker crumbs. Wrap plate and all in foil and freeze quickly.

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