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!