Margarita Berry Pie
From chefmeow 16 years agoIngredients
- 2 cups graham cracker crumbs shopping list
- 1/3 cup granulated sugar shopping list
- 5 tablespoons butter melted shopping list
- 3 tablespoons triple sec shopping list
- Berry Filling: shopping list
- 1-1/2 cups raspberries or blackberries frozen and thawed shopping list
- 1/4 cup seedless raspberry or blackberry jam shopping list
- 1/4 cup triple sec shopping list
- 3 tablespoons sugar shopping list
- 2 tablespoons + 1/4 teaspoon cornstarch shopping list
- lime Filling: shopping list
- 1/4 ounce packet unflavored gelatin shopping list
- 1/3 cup fresh lime juice strained shopping list
- 1 teaspoon finely grated lime zest shopping list
- 4 drops green food coloring shopping list
- 1 cup granulated sugar divided shopping list
- 1/2 cup + 2 tablespoons pasteurized egg substitute shopping list
- 1 cup heavy whipping cream whipped shopping list
How to make it
- Grease sides of 10” spring form pan with shortening or cooking spray.
- Cut strips of wax paper about 2 inches wide and totaling 31 inches long.
- Place strips on inside edge of pan forming a protective shield for side crust.
- In small bowl stir together cracker crumbs and sugar.
- Add triple sec to melted butter and pour over crumb mixture.
- Use fork to thoroughly combine.
- Pat crust onto bottom and sides of pan forming a fairly even 1-3/4" side crust. Puree thawed berries in food processor or blender until smooth.
- Strain through a fine sieve into small saucepan.
- Add triple sec, sugar, jam and cornstarch.
- After cornstarch has dissolved cook over medium heat stirring constantly.
- Stir until mixture is thickened and begins to boil.
- Continue stirring while mixture boils slowly for one minute.
- Remove from heat and cool to room temperature.
- Squeeze limes and strain juice through fine sieve.
- Sprinkle gelatin over lime juice and allow to stand 2 minutes.
- Heat in small saucepan over low heat stirring until completely dissolved.
- Stir in 1/3 cup of the sugar, lime zest and food coloring then set aside.
- In separate small bowl, beat egg substitute on low speed for 30 seconds.
- Gradually sprinkle in remaining 2/3 cup sugar a few teaspoons at a time.
- Increase mixer speed to medium as mixture thickens.
- Beat 5 minutes in all until eggs are very thick and soft peaks form.
- Fold whipped topping into egg mixture and set aside.
- At this point microwave lime gelatin for 30 seconds to warm and liquefy.
- Fold 3/4 cup of whipped egg mixture into gelatin to lighten.
- Fold gelatin back into egg mixture.
- Spoon half the lime filling into crust making edges slightly higher than center.
- Reserve 1/4 cup berry filling for pie surface.
- Pour remaining filling into center leaving 1” border of filling around edge.
- Top with remaining lime filling and smooth with metal spatula or similar tool.
- Drop spoonfuls of reserved berry filling onto pie surface.
- Using sweeping circular motions with tip of clean toothpick create swirl effect.
- Refrigerate 6 hours until set then garnish with fresh lime wheels and berries.
- Best if served same day.
People Who Like This Dish 3
- benji Allentown, NJ
- clbacon Birmingham, AL
- jeffsgirl Medford, OR
- chefmeow Garland, TX
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