Recipe courtesy Dawn Sieber, Executive chef, Cheeca Lodge, Islamorado, FL, from www.foodtv.com

Graham cracker crust:
1 to 11/2 cups Graham cracker crumbs
1/2 cups sugar
6 tablespoons melted butter

Filling:
4 eggs
1 cup sugar
3/4 cup key lime juice
1/2 cup butter (cut up)
1 teaspoon gelatin (softened)
1 key lime, zested

For the crust, combine crumbs and sugar; mix in melted butter. Press into a pie pan. Refrigerate until chilled. For the filling, mix eggs, sugar and juice. Add butter. Cook over boiling water until thick, stirring frequently. Add softened gelatin and zest. Cool slightly, pour into shell.

Yield: 1 pie