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Margarita Pie

The pretzel crust represents the "salt around the rim."

1 cup fresh lime juice
1 envelope unflavoured gelatin
3 eggs, separated
10 tablespoons sugar
6 tablespoons tequila
1 teaspoon grated lime peel
pinch of salt

3 tablespoons sugar
4 drops of green food coloring
1/2 cup chilled whipping cream
pretzel crumb crust

1/2 cup chilled whipping cream, beaten to soft peaks
lime slices

Place 1 tablespoon lime juice in a small bowl. Sprinkle gelatin
over. Combine remaining lime juice, yolks, 10 tablespoons sugar,
tequila, lime peel and salt in a heavy saucepan. Bring just to
simmer over medium-low heat, stirring constantly. Remove from
heat. Add gelatin and stir until dissolved. Pour into medium
bowl. Place bowl in a larger bowl of ice water and cool until
syrupy, stirring occasionally.

Beat whites, 3 tablespoons sugar and food coloring in another medium
bowl until stiff but not dry. Whip 1/2 cup cream in a large bowl
to soft peaks. Mix 1/4 of lime mixture into whipped cream to
lighten. Gently fold in remaining lime mixture. Fold in egg
whites. Pour into crust. Refrigerate until set, at least 2 hours.

Spread whipped cream atop pie. Garnish with lime slices and serve.

Pretzel Crumb Crust

1 cup pretzel crumbs
1/2 cup (1 stick) butter, melted
1 1/2 tablespoons brown sugar

Mix all ingredients in a medium bowl. Press into a 10 inch pie
pan. Refrigerate until firm.


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