All-Purpose Chiffon Pie

Flour- free crust:
1/2 cup walnuts
1/2 cup pecans
1/2 cup unsweetened coconut
1/2 tsp honey
1/8 tsp salt

Add all ingredients to a food processor and process until a good-sized handful holds together when squeezed. If for some reason this won't occur, add a tablespoon of butter and try again. Bake in 350 degree oven for 6-8 minutes until toasted. Cool thoroughly.

Pie Recipe
Feel free to substitute any smooth fruit puree or juice for the lime juice. If flavoring with a liqueur, use 1/4 cup liqueur with 1/4 cup milk.

In a large double boiler bloom gelatin, then heat to melt:

1 envelope plain gelatin (2 tsp)
1/4 cup cold water

Add to gelatin and heat gently while stirring until warm and blended:

1/2 cup lime juice
2 tsp zest
1 tsp cornstarch or other thickening starch

Combine in a mixing bowl and beat until light in color, smooth and falls from beater in thick ribbon. If remains too grainy, add a teaspoon of cool water at a time until it smooths out. Pour gradually into hot gelatin mixture, whisking well, and cook mixture gently until it will coat a spoon. Remain boiler bowl to another bowl filled with ice water and whisk occasionally until mixture is half set: it will mound up on a spoon, the whisk will leave trails and it will be about the consistency of raw egg whites.

3 egg yolks
1/2 cup sugar
1/4 tsp salt

Whip to stiff peaks and fold into the chilled egg mixture to lighten:

1/2 cup heavy cream
1 tsp vanilla
1 tsp green creme de menthe

Fold into lightened lime mixture and pour into crust. Set in freeze for 1 hour, or fridge for 3 hours. Cover with plastic wrap and top as desired before serving. Serve straight from fridge.

3 egg whites, whipped to stiff peaks