Lime Chiffon Pie
|Unflavored gelatin||1 Tablespoon|
|Sugar||1 Cup (16 tbs)|
|Lime juice||1⁄2 Cup (8 tbs)|
|Grated lime rind||1 Teaspoon|
|Baked pastry shell||9 Inch|
|Whipped cream||1 Cup (16 tbs)|
|Grated chocolate||1 Cup (16 tbs)|
Soften gelatin in 1/4 cup cold water.
Beat egg yolks in top of double boiler until thick and lemon col- ored; add 1/2 cup sugar, lime juice and salt.
Cook, stirring, until smooth and thickened; stir in gelatin until dissolved.
Add lime rind; chill until custard be- gins to thicken.
Beat egg whites until stiff peaks form; beat in remaining sugar.
Fold egg whites into custard.
Mound into pastry shell; cover with whipped cream.
Garnish with chocolate.
Refrigerate until ready to serve.