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Margarita pie

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Ingredients/Components

sugar - 3/4 c
heavy cream - 1 c
envelope unflavored gelatin - 1 item
butter or margarine, melted - 1/2 c
light brown sugar - 2 Tbsp
green food coloring - 1 item
grated lime peel - 1 tsp
large eggs, separated - 4 item
tequila - 1/4 c
Cointreau - 3 Tbsp
pretzel crumbs
lime juice preferably Key lime - 1/2 c

How to make margarita pie:

In medium bowl, combine pretzel crumbs and brown sugar. With fork, stir in butter until blended. Press mixture onto bottom and sides of 9-inch pie plate; refrigerate. In small bowl, sprinkle gelatin over 1/4 cup lime juice; let stand 5 minutes to soften.

Meanwhile in top of double boiler, combine egg yolks with 1/2 cup sugar and remaining lime juice. Cook over simmering water, stirring constantly, until slightly thickened, about 12 minutes. Stir in gelatin mixture and lime peel and continue stirring until gelatin dissolves. Transfer mixture to a large bowl; stir in tequila, Cointreau and 3 to 4 drops food coloring. Place bowl in larger bowl of ice and water; chill, stirring frequently, until mixture is the consistency of unbeaten egg white, about 15 minutes.

Meanwhile, in large bowl of electric mixer at medium speed, beat egg whites until foamy. At high speed, gradually beat in remaining sugar until stiff peaks form when beaters are raised; set aside.

In small bowl of electric mixer at high speed, beat heavy cream until stiff peaks form when beaters are raised. With rubber spatula, fold beaten egg whites and half the whipped cream into tequila mixture until no white streaks remain. Pour mixture into prepared pie shell. Refrigerate 1 hour or until firm. Place remaining whipped cream in pastry bag fitted with star tip; pipe whipped cream in a ring around top of pie. Garnish with lime slices.

Recipe categories: Desserts, Pie, Pies and tarts.

Rating:

3.7

Average rating: 3.7, total votes: 3

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