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1
Prebake graham cracker crust according to package direction; let cool; refrigerate until ready to use.
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2
In a small bowl, combine tequila and triple sec; sprinkle the gelatin over the top and set aside to soften.
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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.
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4
Remove from heat and blend in the tequila mixture, whisking to dissolve the gelatin.
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5
Scrape mixture into a large bowl, transfer to a wire rack, and let cool to room temperature.
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6
Refrigerate until the mixture is cool to touch, stirring occasionally.
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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.
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8
Fold about 1/3 of the whipped cream into the custard with a large rubber spatula.
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9
Add in the remaining whipped cream and fold until the filling is evenly combined.
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10
Scrape the filling into the chilled pie shell; smooth the top.
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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).
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12
Garnish (to be done shortly before serving)slice the center portion of each lime into 4 or 5 thin, even slices.
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13
Place the slices on a paper towel and blot well; dip the slices into a shallow bowl of sugar, coating both sides well.
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14
Set the slices aside on a plate for 5 minutes; repeat twice more, waiting 5 minutes between each coating.
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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.
