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1
Set oven to 350 degrees.
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2
For the crust: Mix the 1-1/2 cups graham crumbs, melted butter and the sugar together; press the mixture firmly into the bottom and the sides of a 9-inch deep-dish pie plate.
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3
Bake for 10 minutes, or until light brown; cool completely.
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4
For the topping: Pour the boiling water on the gelatin in a large bowl, stir until all the gelatin is dissolved.
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5
Stir in the lime peel and the lime juice; refrigerate for 1 hour, or until VERY thick but NOT set (watch closely, make sure that the gelatin does not set, as it will not whip correctly).
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6
Remove from fridge, and beat the gelatin mixture with an electric mixer on high speed for 4 minutes, scraping the bowl occasionally, until thick and fluffy; set aside.
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7
Beat the whipping cream and powdered sugar in a CHILLED large bowl on high speed until stiff.
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8
Gently stir the whipped cream and the crushed strawberries into the gelatin mixture.
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9
Pour into the prepared crust.
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10
Refrigerate for about 3 hours, or until set.
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11
Garnish with whipped cream and strawberry halves.
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12
Refrigerate and remaining pie-- DELICIOUS!
