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Margarita Pie

Ingredients

  • Crust: 1-1/2 cups pretzel crumbs
  • 1/2 cup butter or margarine, melted
  • 1 Tablespoon sugar
  • Filling: 1 envelope unflavored gelatin
  • 1/4 cup water
  • 4 eggs (separated)
  • 1 teaspoon grated lime peel
  • 2 Tablespoons orange-flavored liqueur
  • 1 drop green food coloring
  • 1 cup plus 2 Tablespoons sugar (divided)
  • 2/3 cup lime juice
  • 2 Tablespoons tequila
  • 1/2 cup heavy cream

Directions

Judy Colgate of Louisville submitted this month’s reader recipe

Preheat oven to 375°.

In small bowl, combine pretzel crumbs, butter and sugar.

Press mixture into bottom and sides of 9-inch pie plate. Bake 10 minutes until lightly browned.

Cool on wire rack. In a medium saucepan, sprinkle gelatin over water. Let stand 5 minutes to soften slightly.

Lightly beat egg yolks and stir into gelatin mixture with 1/2 cup sugar, lime peel and juice. Cook over low heat, stirring constantly until mixture, thickens slightly and coats a metal spoon – about 10 minutes.

Stir in tequila, liqueur and food coloring.

Chill until mixture is consistency of unbeaten egg whites, about 45 minutes.

In medium bowl, beat egg whites until foamy.

Gradually beat in 1/2 cup sugar until stiff peaks form. Gently fold egg whites into gelatin mixture.

Chill until mixture mounds slightly when dropped from a spoon. Spoon into pie crust.

Chill until firm, about 4 hours.

In medium bowl, beat cream and remaining sugar with electric mixer on high speed until stiff peaks form.

Decorate pie with whipped cream and garnish with pretzels.

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