1 tablespoon Unflavored gelatin (1 env.)
1/2 cup Sugar
1/4 teaspoon Salt
4 each Egg yolks
1/2 cup Lime juice
1/4 cup Water
1 teaspoon Grated lime peel
Few drops green food color
4 each Egg whites
1/2 cup Sugar
1 cup Heavy cream, whipped
1 each 9-in baked pastry shell
Pistachio nuts, chopped
Lime slices for garnish
Heavy cream, whipped, to top
Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat together egg yolks, lime juice, and water; stir into gelatin mixture. Cook and stir over medium heat just till mixture comes to boiling. Remove from heat; stir in grated peel. Add food coloring sparingly to tint pale green. Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon. Beat egg whites till soft peaks form; gradually add 1/2 cup sugar, beating to stiff peaks. Fold gelatin mixture into egg whites. Fold in whipped cream. Pile into cooled baked pastry shell. Chill till firm. Spread with more whipped cream; edge with grated lime peel. Sprinkle chopped pistachio nuts in center. Garnish with thinly sliced lime placed in whipped cream mounds around edge of pie.