Lime Margarita Pie

1. 1

   Prebake graham cracker crust according to package direction; let cool; refrigerate until ready to use.

2. 2

   In a small bowl, combine tequila and triple sec; sprinkle the gelatin over the top and set aside to soften.

3. 3

   In a saucepan, combine the eggs, sugar, lime juice, lemon juice, and lime zest; place over medium heat; cook and whisk 5-6 minutes, until the mixture thickens.

4. 4

   Remove from heat and blend in the tequila mixture, whisking to dissolve the gelatin.

5. 5

   Scrape mixture into a large bowl, transfer to a wire rack, and let cool to room temperature.

6. 6

   Refrigerate until the mixture is cool to touch, stirring occasionally.

7. 7

   When the custard is cool, using a chilled medium-size bowl and chilled beaters, beat the cream with an electric mixer until it is stiff but not grainy.

8. 8

   Fold about 1/3 of the whipped cream into the custard with a large rubber spatula.

9. 9

   Add in the remaining whipped cream and fold until the filling is evenly combined.

10. 10

    Scrape the filling into the chilled pie shell; smooth the top.

11. 11

    Cover loosely with tented foil; place in the freezer for at least 4 hours or overnight (if the pie gets very firm from an extended stay in the freezer, put in the refrigerator for 30 minutes before serving).

12. 12

    Garnish (to be done shortly before serving)slice the center portion of each lime into 4 or 5 thin, even slices.

13. 13

    Place the slices on a paper towel and blot well; dip the slices into a shallow bowl of sugar, coating both sides well.

14. 14

    Set the slices aside on a plate for 5 minutes; repeat twice more, waiting 5 minutes between each coating.

15. 15

    Just before serving, cut each slice from the edge to the center; twist the halves in opposite directions and garnish each slice of the pie with a twist.

* Per serving · 4 servings · Values may vary.