Margarita Cocktail Pie

Crust:

Thoroughly combine 1-1/2 cups crushed pretzels, 1/4 cup packed brown sugar and 1/2 cup butter or margarine, melted. Press mixture onto bottom and sides of 9-inch pie dish. Bake at 400 degrees for 5 minutes. Chill.

Filling:

• 1 envelope unflavored gelatin
• 1/2 cup fresh lemon juice
• 5 eggs, separated
• 1 cup sugar
• 1/4 tsp salt
• 1/4 cup tequila
• 1/4 cup triple sec or other orange-flavored liqueur
• 1 tsp fresh grated lemon peel

Soften gelatin in lemon juice. In top of double boiler, with electric mixer or rotary beater, beat egg yolks well with 1/2 cup sugar and salt. Stir in gelatin mixture. Cook over boiling water until mixture starts to thicken, about 5 minutes, stirring constantly. Pour into large bowl; stir in liqueurs and lemon peel. Chill until mixture begins to thicken, about 45 minutes, stirring frequently. Beat egg whites until foamy; gradually add remaining 1/2 cup sugar, beating until soft peaks form. Fold beaten egg whites into egg mixture. Spoon into crust; chill several hours until firm. Garnish with lemon cartwheel twists and mint, if desired.

Yield: 8 servings