Key Lime Chiffon Pie

To make syrup combine the water and sugar in a small saucepan and heat to a simmer. Stir in julienned lime zest and simmer for 30 minutes. Strain, reserving the zest and syrup separately.

To make the crust, preheat the oven to 375. Combine the graham crackers, brown sugar, grated lime zest and butter in a food processor, and process until the mixture holds together. Press the mixture into the bottom and sides of a 9-inch pie plate and bake for 8 minutes. Set aside.

To make the filling heat 1/3 cup of the reserved lime syrup in a small saucepan. Remove the pan from the heat and sprinkle the gelatin over the syrup; let it soften for 1 minute. Then stir in lime juice, 1/4 cup of the sugar and the 2 egg yolks. Stir over low heat until the mixture is thick and frothy, 5 minutes. Set it aside to cool to room temperature.

Beat the egg whites and 2 tablespoons of the sugar with an electric mixer until stiff. Transfer the whites to a large bowl. Wash and dry the mixer blades.

In another bowl, whip the cream with the electric mixer, vanilla and remaining 2 tablespoons sugar until thick. Fold the whipped cream into the egg whites, drizzling in the reserved lime mixture at the same time. When mixture is smooth, spoon into prepared crust.

Sprinkle reserved lime julienne on top and chill uncovered until firm.