Something Warm from the Oven by Eileen Goudge

Author:Eileen Goudge [Goudge, Eileen]
Language: eng
Format: epub
ISBN: 978-1-4532-2306-2
Publisher: Open Road Media
Published: 2011-01-03T16:00:00+00:00

Margarita Pie

I used to have a house in Key West, Florida, where I often served this pie to my guests. It’s been described alternately as a “souped-up Key lime pie” and as “the best margarita that doesn’t come in a glass.” Either way, it’s a winner—lighter than Key lime pie, with a noticeable kick. For those who like a less spirited dessert, go easy on the tequila.

Makes one 9-inch single-crust pie, serving 6 to 8

For the crust

1 1/2 cups graham cracker crumbs

3 tablespoons sugar

4 tablespoons unsalted butter, melted

For the filling

1 envelope (2 1/4 teaspoons) unflavored gelatin

1/2 cup fresh lime juice

4 large eggs, separated

1 cup sugar

1/4 teaspoon salt

1 teaspoon lime zest

1/3 cup tequila

3 tablespoons triple sec

For the topping

1 cup heavy cream

2 tablespoons confectioners’ sugar

1 to 2 limes, sliced thin

1. Preheat the oven to 375°F. Lightly butter a 9-inch pie plate.

2. For the crust: Combine the graham cracker crumbs, sugar, and melted butter. Press the mixture evenly over the bottom and sides of the pie plate (or use the method described in “A Word About Crumb Crusts”. Bake in the oven for 6 to 8 minutes, until golden. Set it aside to cool while you prepare the filling.

3. For the filling: Sprinkle the gelatin over the lime juice to soften it. In the top of a double boiler, whisk the egg yolks. Add the gelatin mixture and 1/2 cup of the sugar, and whisk to combine. Place over the water (make sure the bottom of the pan isn’t touching the water) and cook over medium-high heat, stirring constantly, until the mixture thickens enough to generously coat a spoon. Remove from the heat. Add the salt, zest, tequila, and triple sec; whisk to combine. Chill for several minutes.

4. In a large bowl, beat the egg whites with an electric mixer on high speed, until soft peaks form. Gradually add the remaining 1/2 cup of sugar, beating until stiff peaks form. Carefully fold in the wet mixture (it will still be warm), repeatedly cutting down the middle with a spatula and up one side, just until blended. Pour into the cooled crust and chill for several hours or overnight.

5. Just before serving, prepare the topping: Whip the heavy cream with the confectioners’ sugar and spread over the top of the pie. Garnish with the lime slices.

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