Instructions: Melt butter in a 9 in. pie plate in microwave oven 45 seconds.

Combine cookie crumbs and sugar in a small bowl until well blended. Stir cookie mixture into butter. Press mixture onto the bottom and sides of the pie plate. Place uncovered in microwave oven and heat 2 minutes or until crust reaches a crunchy texture. Do not overcook! Allow to cool.

In a large bowl, combine water, lime juice, sugar, gelatin and beaten egg yolks. Place in microwave oven and cook at FULL POWER 3 minutes, uncovered. Stir occasionally. If mixture boils, it may curdle. If so, just beat until it is smooth again. Stir in green food coloring, grated lime peel and rum. Cool mixture; allow to thicken but not set completely. Beat egg whites until frothy; gradually beat in 3 Tbl. of sugar and continue beating until mixture holds in stiff peaks.

Using a large bowl, whip cream and fold in gelatin mixture and beaten egg whites. Pour into pastry shell. Refrigerate 4 hours.

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