Lime Chiffon Pie

Ingredients:

• 1 graham cracker crust (your own or store bought)
  
• 3 envelopes unflavored gelatin
• 1 cup cold water
• 1 cup whipping cream
• 1-1/2 teaspoon vanilla
• 1-2/3 cups refrigerated or frozen egg product, thawed
• 1-1/3 cups sugar
• 1/2 cup frozen lemonade concentrate, thawed
• 4 teaspoons finely shredded lime peel
• 1/2 cup lime juice
• 2 tablespoons tequila or orange juice
• Several drops green food coloring (optional)
• Glazed shredded lime peel (see recipe below) (optional)

Directions:

1. Have graham cracker crust ready.

2. For filling, in a small saucepan soften gelatin in the cold water. Cook and stir over low heat just until gelatin dissolves.

3. Meanwhile, in a chilled bowl combine whipping cream and vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Keep chilled (do not hold longer than 30 minutes).

4. Remove gelatin from heat; transfer to a large mixing bowl. Stir in egg product, sugar, lemonade concentrate, lime peel and juice, tequila, and, if desired, green food coloring. Chill until mixture just begins to mound when spooned, stirring occasionally (the gelatin sets up quickly, about 5 to 6 minutes).

5. Beat gelatin mixture with an electric mixer on medium to high speed for 4 minutes. Immediately fold the whipped cream into gelatin mixture. Chill again until mixture mounds when spooned (about 1 to 2 minutes).

6. Spoon filling into graham cracker crust. Loosely cover and chill for 4 to 6 hours or until firm. Garnish with glazed shredded lime peel, if desired, Serves 10.

7. Glazed Shredded Lime Peel: shred the peel from 3 limes (you should have about 2 tablespoons peel). In a small bowl stir together 1 tablespoon water and 1-1/2 teaspoons refrigerated or frozen egg product, thawed. Dip shredded lime peel in egg mixture. Remove from mixture using a fork and allow to drain; place on waxed paper, separating shreds of peel. Sprinkle evenly with 2 tablespoons sugar. Let dry in refrigerator on waxed paper 2 to 4 hours.