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Margarita Pie
1 (9-inch) graham cracker pie crust
1 (14 ounce) can sweetened condensed milk
1 1/2 ounces tequila
1 1/2 ounces Triple Sec
4 ounces fresh Mexican lime juice
1 1/2 cups heavy cream, stiffly beaten
Whipped cream
Thin slices of Mexican lime
In a medium bowl, combine condensed milk, tequila and Triple Sec. Add lime juice. Fold into whipped cream. Pour into pie shell and freeze 4 to 5 hours.
When ready to serve, garnish with more whipped cream and thin slices of lime. Makes 8 servings.
Margarita Pie
3/4 cup pretzel crumbs
5 tablespoons melted butter or margarine
2 tablespoons granulated sugar
1 envelope plain gelatine
1/2 cup fresh Mexican lime juice
4 eggs, separated
1 cup granulated sugar
1 teaspoon grated Mexican lime zest
1/4 cup Jose Cuervo Gold tequila
3 tablespoons Cointreau or Triple Sec
Combine crumbs, butter and sugar and press the mixture into a 9-inch pie plate. Chill.
Sprinkle gelatine over lime juice and let the mixture set for a few minutes until it is soft.
Beat egg yolks in the top of a double boiler and add 1/2 cup of the sugar and the lime zest and continue beating. Add gelatine and continue cooking over the boiling water, stirring constantly until the mixture is slightly thickened. Pour this mixture into a bowl and blend in the tequila and Cointreau. Chill this mixture for 30 minutes.
Beat egg whites until frothy and foamy and gradually add the remaining 1/2 cup sugar; continue beating until stiff peaks form. Fold the whipped whites into the chilled, cooked mixture and pour into the crust and chill until set, about 5 hours.
