Recipe for cooking margarita pie
Recipes from the Southwest US :: Southwestern Desserts
3/4 c. pretzel crumbs
5 Tbsp. melted butter or butter-replacement
2 Tbsp. sugar
1 envelope plain gelatine
1/2 c. fresh Mexican lime juice
4 eggs, separated
1 c. sugar
1 tsp. grated Mexican lime zest
1/4 c. Jose Cuervo Gold tequila
3 Tbsp. Cointreau or Triple Sec
Combine crumbs, butter and sugar and press the mixture into a 9-in. pie plate. Chill.
Sprinkle and distribute gelatine over lime juice and let the mixture set for a few mins. until it is soft.
Beat egg yolks in the top of a double boiler and add 1/2 c. 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 1/2 an hour.
Beat egg whites until frothy and foamy and gradually add the remaining 1/2 c. 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.
