Citrus Cream Crumble Pie recipe

1 baked 9-inch pie shell
1 envelope unflavored gelatine
1/4 cup cold water
4 eggs
1/2 cup lemon juice
3 tablespoons orange juice
1 1/4 cups granulated sugar
1/4 cup cornstarch
1 1/4 cups water
1/4 teaspoon salt
1 teaspoon lime peel
1 1/2 cups frozen whipped topping
8 pecan shortbread cookies

Soften gelatine in bowl with 1/4 cup cold water.

In a bowl combine sugar, corn starch, and salt. Mix well.

In saucepan, beat eggs until frothy and lemon colored. Add juices and water, mix well. Stir in sugar mixture. Cook over medium-high heat until thickened about 10-12 minutes.

Remove from heat and stir in gelatine and lime peel. Chill until mixture begins to set.

Remove 1/2 cup of the citrus mixture. Pour remaining into pie shell-shill. Fold whipped topping into remaining citrus mixture. and spread on top of set filling. Let chill an additional hour.

Crumble pecan shortbread cookies and sprinkle on top of pie before serving.