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Key lime pie

Item required
2 eggs, separated
1/2 cup water
1/3 cup lime juice
3/4 cup sugar
1 envelope unflavored gelatin
4 to 5 drops green food coloring
1 teaspoon grated lime peel
2 tablespoons sugar
1 cup whipping cream, whipped
1 (9-inch) Baked Pastry Shell

Setting: HIGH
1.Beat egg yolks in large glass mixing bowl. Add water, lime juice, 3/4 cup sugar and gelatin; mix well.
2.MICROWAVE for 2 MINUTES. Beat mixture smooth with spoon and MICROWAVE for 11/2 to 2 MINUTES or until mixture begins to bubble. Stir in food coloring and lime peel. Cool until consistency of unbeaten egg whites. Beat egg whites in small mixer bowl until frothy. Gradually beat in 2 table¬spoons sugar, beating until mixture holds stiff peaks. Fold egg whites and whipped cream into gelatin. Pour into Baked Pastry Shell. Refrigerate at least 4 hours before serving.9-Inch Pie

TIPS If gelatin-egg mixture should curdle, beat well with rotary beater until smooth.
*Substitute 1 package (41/2 oz.) frozen whipped topping for whipping cream. A crumb crust or coconut crust can also be used for pie.If you need a little extra lime juice, just use the bottled juice or add lemon juice.

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