Instructions: Beat eggs in a medium bowl with mixer on high for 2 minutes. Beat 2 minutes on medium while adding condensed milk and unflavored gelatin.

Pour mixture into a saucepan and cook on low, stirring constantly until thickened. (Approximately 15 to 20 minutes.) Remove from heat and stir in 1/4 cup of the lime juice. Stir until smooth and thick.

Let cool while you finish the next step. Whip the cream cheese, sour cream and remaining 1/4 cup of lime juice until smooth. Fold in the cool whip, then the cooked mixture. Pour into a large pie crust.

Garnish with lime slices if desired. Refrigerate until set, about 2 1/2 hours.

If you cant get fresh lime juice, you can buy it in most grocery stores. I usually double or triple the recipe and make it in a 9-inch springform pan.

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