Margarita pie
1 pie (9\")
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Gelatin, unflavored |
| 1 | teaspoon | Lemon rind; grated |
| 7 | tablespoons | Lemon juice; freshly squeezd |
| 4 | Egg yolks | |
| ½ | cup | Sugar |
| ¼ | teaspoon | Salt |
| ¾ | cup | Pretzel crumbs; crushed fine |
| 3 | tablespoons | Sugar |
| 5 | tablespoons | Tequila |
| 2 | tablespoons | Triple Sec; PLUS |
| 2 | teaspoons | Triple Sec |
| 5 | Egg whites | |
| 7 | tablespoons | Sugar |
| 5 | tablespoons | Butter (or marg.); melted |
Directions
PRETZEL CRUMB CRUST
Soften gelatin 5 minutes in mixture of lemon rind and lemon juice.
Beat egg yolks in top of double boiler until very thick; beat in ½ cup sugar and salt. Add gelatin mixture and cook over boiling water, stirring constantly, about 7 minutes or until slightly thickened and gelatin is dissolved.
Immediately transfer hot mixture to bowl; thoroughly blend in tequila and Triple Sec. Chill over ice water or in refrigerator, stirring frequently until just cold to the touch. (Mixture should not be too thick.)
Beat egg whites to soft peak stape; gradually beat in 7 tablespoons sugar. Whites should be glossy and moist. Fold yolk mixture, about ⅓ at a time, into whites.
Spoon mixture into chilled Pretzel Crumb Crust; sprinkle with reserved crumbs. Chill until firm. Pie is best when served the same day it is made.
Pretzel Crumb Crust: Combine crumbs and sugar; add melted butter gradually, stirring to mix well. Reserve 2 tablespoons crumb mixture for garnish. Press remaining mixture onto bottom and sides of a well-buttered 9-inch pieplate; chill.
SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 11-29-94