In a saucepan, mix gelatin, 1/2 cup of sugar, and salt.

In a separate bowl, beat egg yolks and lime juice until foamy.

Add the egg yolk mixture to the gelatin mixture.

Cook over low heat, stirring continuously until the gelatin is completely dissolved, about 3 to 5 minutes.

Remove from heat.

Stir in lime peel, tequila, and Triple Sec.

Chill the mixture until thickened, but not firmly set (about 1-2 hours).

In a clean bowl, beat egg whites until stiff peaks form.

Gradually add the remaining 1/2 cup of sugar while beating.

Gently fold the meringue into the chilled gelatin mixture, ensuring not to deflate the egg whites.

Pour the mixture into the graham cracker pie shell.

Chill the pie until fully set, about 1 hour.

Whip the heavy cream until soft peaks form.

Add powdered sugar to the whipped cream and continue whipping until stiff peaks form.

Top the chilled pie with the whipped cream.

Decorate with lime twists for garnish.