2 graham cracker pie crusts
1 envelope unflavored gelatine
1/2 cup rum
1/2 cup lime juice
16 ounces cream cheese, softened
4 egg whites
1 cup whipping cream
1/2 cup granulated sugar
3 teaspoons lime peel, grated
4 egg yolks, beaten
1/2 cup granulated sugar

In medium saucepan, combine gelatine and 1/2 cup sugar. Stir in rum, lime juice, lime peel and egg yolks. Cook over medium heat, stirring constantly, until slightly thickened, about 8 to 10 minutes.

Remove from heat; beat in cream cheese until smooth. Beat egg whites at medium speed of electric mixer until soft peaks form. Gradually add 1/2 cup sugar, then beat to stiff peaks.

In separate bowl, whip cream until soft peaks form. Fold egg white mixture and whipping cream into gelatine mixture. Pour into pie pans. Cover, and chill until firm.