Cuba Libre Chiffon Pie

1 cup sugar, divided
1 envelope unflavored gelatine
1/8 teaspoon salt
1 cup Coca-Cola, at room temperature *
3 eggs, separated
1/4 cup fresh lime juice
1/4 cup dark rum
1 cup whipped topping or whipped cream
1 (9-inch) graham cracker or chocolate cookie crust or baked pie shell
2 tablespoons grated lime zest

* To reduce foam for accurate measurement, use Coca-Cola at room temperature and stir rapidly.

In top of double boiler, stir together 1/2 cup sugar, gelatine and salt. Stir in all Coca-Cola.

Beat egg yolks; stir into cola mixture. Cook over boiling water, stirring constantly, until gelatine is dissolved, about 5 minutes. Remove from boiling water; stir in lime juice and rum. Chill until mixture mounds when dropped from spoon.

Beat egg whites until soft peaks form. Gradually beat in remaining 1/2 cup sugar, beating until stiff and glossy. Fold gelatine mixture into whipped topping, then carefully fold this into egg whites. Chill several minutes, then pile into pie crust. Sprinkle with grated zest. Chill several hours until firm.

Top each serving with a dollop of whipped cream if desired.

Yield: 8 servings

Per serving: 330 calories; 11 g fat (4 g saturated fat; 30 percent calories from fat); 51 g carbohydrates; 80 mg cholesterol; 230 mg sodium; 4 g protein; 0.5 g fiber