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Margarita Pie
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Recipe Information
Description:
Light, refreshing - just right for a summertime dessert.

Source:
Linda Weissert

Serves/Makes:1 10-inch pie

Ingredients
  • Crust:
  • 1 cup (225 ml) prezel crumbs
  • 1/2 cup (125 ml) butter, melted
  • 1-1/2 tbsp (20 ml) brown sugar
  • Filling:
  • 1 cup (225 ml) FRESH lime juice
  • 1 env. Knox gelatin
  • 3 eggs, separated
  • 10 tbsp (150 ml) sugar
  • 6 tbsp (90 ml) tequila
  • 1 tsp (5 ml) lime zest
  • pinch of salt
  • 3 tbsp (45 ml) sugar
  • 1/2 cup (125 ml) chilled whipping cream
  • Garnish:
  • 1/2 cup (125 ml) chilled whipping cream, beaten to soft peaks
  • lime slices
Preparation
  • For Crust:
  • Mix all ingredients in medium bowl.
  • Press into 10" diamter pie plate.
  • Refrigerate until firm.
  • Filling:
  • Place 1 tbsp (15 ml) lime juice in small bowl and spinkle gelatin over.
  • Combine remaining lime juice, yolks, 10 tbsp (150 ml) sugar, tequila, lime zest and salt in heavy medium saucepan.
  • Bring to simmer over medium-low heat, stirring constantly.
  • Remove from heat, add gelatin and stir until dissolved.
  • Pour into medium bowl.
  • Place bowl in larger bowl of ice water and cool until syrupy, stirring occasionally.
  • Beat whites and 3 tbsp (45 ml) sugar in another medium bowl until stiff, but not dry.
  • Whip 1/2 cup (125 ml) cream in large bowl to soft peaks.
  • 1/4 Mix of lime mixture into whipped cream to lighten.
  • Gently fold in remaining lime mixture.
  • Fold in egg whites.
  • Pour into crust.
  • Refrigerate until set, at least 2 hours.
  • Spread whipped cream atop pie.
  • Garnish with lime slices and serve.
Comments
This came from Bon Appetit - from the looks of the clipping, I'd say sometime in the late 70's to early 80's. I've made this often in the summer and its a winner!

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