Margarita Pie

• 1 cup (225 ml) prezel crumbs
• 1/2 cup (125 ml) butter, melted
• 1-1/2 tbsp (20 ml) brown sugar
• 1 cup (225 ml) FRESH lime juice
• 1 env. Knox gelatin
• 3 eggs, separated
• 10 tbsp (150 ml) sugar
• 6 tbsp (90 ml) tequila
• 1 tsp (5 ml) lime zest
• pinch of salt
• 3 tbsp (45 ml) sugar
• 1/2 cup (125 ml) chilled whipping cream
• 1/2 cup (125 ml) chilled whipping cream, beaten to soft peaks
• lime slices

1. Mix all ingredients in medium bowl.
2. Press into 10" diamter pie plate.
3. Refrigerate until firm.
4. Place 1 tbsp (15 ml) lime juice in small bowl and spinkle gelatin over.
5. Combine remaining lime juice, yolks, 10 tbsp (150 ml) sugar, tequila, lime zest and salt in heavy medium saucepan.
6. Bring to simmer over medium-low heat, stirring constantly.
7. Remove from heat, add gelatin and stir until dissolved.
8. Pour into medium bowl.
9. Place bowl in larger bowl of ice water and cool until syrupy, stirring occasionally.
10. Beat whites and 3 tbsp (45 ml) sugar in another medium bowl until stiff, but not dry.
11. Whip 1/2 cup (125 ml) cream in large bowl to soft peaks.
12. 1/4 Mix of lime mixture into whipped cream to lighten.
13. Gently fold in remaining lime mixture.
14. Fold in egg whites.
15. Pour into crust.
16. Refrigerate until set, at least 2 hours.
17. Spread whipped cream atop pie.
18. Garnish with lime slices and serve.

prezel crumbs, butter, brown sugar, lime juice, env, eggs, sugar, tequila, lime zest, salt, sugar, whipping cream, whipping cream, lime slices

Taken from online-cookbook.com/goto/cook/rpage/000AFE (may not work)