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| 1 Teelöffel | Unflavored gelatin (1 env.) |
| 1/2 Tasse | Sugar |
| 1/4 Teelöffel | Salt |
| 4 | Egg yolks |
| 1/2 Tasse | Lime juice |
| 1/4 Tasse | Water |
| 1 Teelöffel | Grated lime peel |
| 1 | Few drops green food color |
| 4 | Egg whites |
| 1/2 Tasse | Sugar |
| 1 Tasse | Heavy cream, whipped |
| 1 | 9-in baked pastry shell |
| 1 | Pistachio nuts, chopped |
| 1 | Lime slices for garnish |
| 1 | Heavy cream, whipped, to top |
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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 c 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.
Cookbook. "A spectacular from the famous Miami hotel!"
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