Key Lime Chiffon Pie

For the gingersnap crust

For the filling

To make crust

Heat oven to 350Ëš. Mix together gingersnaps, butter, pecans and lime rind, and pat into bottom and sides of two 9-inch pie plates. Bake for 6 minutes. Set aside.

To make filling

Mix gelatin with 1 cup sugar and the salt in a saucepan.
In a bowl, thoroughly beat egg yolks with lime juice and ½ cup water. Stir yolk mixture into gelatin mixture. Cook over medium heat, stirring just until mixture comes to a boil. Remove from heat, and stir in 2 teaspoons lime rind. Chill, stirring occasionally until mixture mounds lightly when dripped from a spoon, 20 to 30 minutes.
In a bowl, beat egg whites until soft peaks form. Gradually beat in remaining sugar. Fold into gelatin mixture.
In separate bowl, whip 2 cups cream and fold into filling. Pile into pie shells, and chill until firm. Pies may be made a day ahead.
To serve, whip remaining cream and drop mounds on top of pies. Top each pie with slices of lime, and sprinkle with remaining grated rind. Chill until firm.

Yield: 12 to 16 servings