The best delicious Margarita Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Margarita Pie recipe today!
Hello my friends, this Margarita Pie recipe will not disappoint, I promise! Made with simple ingredients, our Margarita Pie is amazingly delicious, and addictive, everyone will be asking for more Margarita Pie.
What Makes This Margarita Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Margarita Pie.
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1 pk Gelatin, unflavored 5 tb Tequila
1 ts Lemon rind; grated 2 tb Triple Sec; PLUS
7 tb Lemon juice; freshly squeezd 2 ts Triple Sec
4 Egg yolks 5 Egg whites
1/2 c Sugar 7 tb Sugar
1/4 ts Salt
-PRETZEL CRUMB CRUST-
3/4 c Pretzel crumbs; crushed fine 5 tb Butter (or marg.); melted
3 tb Sugar
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 1/2
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
1/3 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.
Yields
1 pie (9″)
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