Lime Chiffon Pie - cooking recipe

Ingredients

2/3 cup boiling water
1 (3 ounce) package lime Jell-O gelatin
1/2 cup cold water
1 1/2 teaspoons lime zest
2 tablespoons lime juice
2 cups thawed Cool Whip (I see no problem subbing whipped heavy cream here if one wanted to)
1 (6 ounce) graham cracker crust

Preparation

Stir boiling water into dry gelatin mix in large bowl at least 2 minutes until completely dissolved; add enough ice to cold water to measure one cup; add to jello, stir until ice is completely melted then stir in lime juice and peel.
Add Cool Whip or whipped cream; stir with wire whisk until well blended; refrigerate 15 to 20 minutes or until mixture is very thick and will mound; spoon into crust.
Refrigerate at least 4 hours or overnight; store in refrigerator.