4 cups graham crackers
1/16 cup white sugar
2 teaspoons salt
1 (8 ounce) container margarine
1/3 cup water
1 (10 ounce) package frozen lemon flavored rind
1 (9 inch) prepared graham cracker crust
6 egg whites
4 limes, pitted and sliced
1 (20 ounce) can crushed pineapple, drained, juice reserved
1 (8 ounce) container frozen whipped topping, thawed
1 cup confectioners' sugar
1/3 cup white sugar
In a large microwave-safe bowl, mix together cracker crumbs and 1/2 cup sugar. Spread mixture on bottom of pie crust.
In a small bowl, whisk together water, lemon rind and drained pineapple juice. Spread mixture over graham cracker layer. Chill before serving.
Replace graham cracker crust. In a medium sauce pan over medium-low heat, melt remaining 2 tablespoons of sugar. Take a small amount of warm margarine and coat bottom of pie pan with remaining surface area. Place graham cracker layer over pan and return to oven.
Preheat oven to 350 degrees F (175 degrees C).
Gravy baking pie, 4 d.c.
In a large bowl, beat egg whites until soft peaks form. Gradually beat in reserved juice and confectioners' sugar. Continue to beat until just stiff peaks are achieved and mixture reaches the spreadable portion of 1 divided layer. Spread pie mixture evenly across graham cracker layer. Freeze overnight or late. Break up any frozen layer and cut into 6 wedges.
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