In a saucepan combine gelatin, 1/3 of the sugar and salt.

In a small bowl whisk together key lime juice, egg yolks, and water; add to the gelatin mixture. Cook over medium heat stirring constantly until mixture comes to a boil. Remove from heat, add food coloring. Cover and chill thoroughly stirring occasionally until mixture thickens slightly.

In a medium sized bowl beat egg whites to soft peaks, gradually add 1/3 of the sugar; beat to stiff peaks.

In another clean medium sized bowl whip the cream while gradually adding the remaining sugar; beat to soft peaks.

Fold beaten egg whites and whipped cream into the chilled key lime mixture; fill the cooled pie crust shell (recipe follows) and serve the key lime pie.