Preparation / Directions:
Mix the gelatin, half of the sugar, and salt in a sauce pan. Beat the egg yolks in a separate bowl. Add the Key Lime juice and water to the egg yolks. Stir the egg yolk mixture into the gelatin mixture saucepan. Cook on low heat, stirring, just until mixture comes to a boil. Remove from heat and blend in the grated peel. Chill, blending often, until mixture is thick when dropped by spoon. Beat the egg whites until soft peeks form. Add the remaining sugar and beat until stiff. Fold into the gelatin mixture. Fold in the whipped cream. Pour into the baked graham cracker crust and refrigerate until firm. Serve with a sprinkle of chocolate and garnish with lime slice.
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