• Sprinkle powdered gelatin over cold water. Set aside for later.
  1 teaspoon Powdered Gelatin, 2 Tablespoons Cold Water
• Separate the eggs by placing the yolks in a heat-proof bowl and the whites in a separate bowl.
  4 Large Egg Yolks, 4 Large Egg Whites
• Add ½ cup granulated sugar, lime juice and lime zest in to the bowl with the egg yolks. Whisk until well combined.
  ½ Cup Granulated Sugar (measure #1), ½ Cup Lime Juice (freshly squeezed), 1 Tablespoon Lime Zest
• Set the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. The water should stay at a simmer—not a boil. Whisk the mixture frequently as it heats. The custard will gradually thicken and is ready when it reaches 180°F.
• Add set gelatin to the bowl and stir until gelatin melts.
• Remove bowl from simmering water and allow custard to cool to room temperature.
• Begin whipping egg whites until they are frothy. Slowly pour ¼ cup of granulated sugar into the bowl while continuing to mix. Whip until egg whites reach medium peaks. Note - medium peaks hold their shape but slightly droop at the tip when the whisk is lifted.
  ¼ Cup Granulated Sugar (measure #2)
• Gently fold the egg whites into the lime custard until the mixture is smooth and no visible white streaks remain.
• Pour the filling into graham cracker crust. Place in refrigerator until filling is set (approximately 2 - 3 hours).
  1 9 inch Graham Cracker Crust
• Decorate as desired (e.g. whipped cream, lime slices, etc...)

Pie topping (optional)

• Whip together heavy cream and powdered sugar until medium peaks are formed. Spread on top of pie or use a pastry bag to pie swirls around the pie's edge.
  1 Cup Heavy cream, 2 Tablespoons Powdered sugar