Margarita Pie

Class of 1973

Crust:

Combine 3/4 cup pretzel crumbs, 1/3 cup butter or margarine and 3 Tbsp sugar; mix well. Press against bottom sides of greased 9-inch pie pan. Chill.

Filling:

• 1/2 cup lemon juice
• 1 envelope unflavored gelatin
• 4 eggs, separated
• 1 cup sugar, divided
• 1/4 tsp salt
• 1 tsp grated lemon peel
• 1/3 cup tequila
• 3 Tbsp triple sec

Sprinkle lemon juice with unflavored gelatin; let stand until softened. Beat egg yolks in top half of double boiler; blend in 1/2 cup sugar, salt and grated lemon peel. Add softened gelatin. Cook over boiling water, stirring constantly, until slightly thickened and gelatin is completely dissolved. Transfer to a bowl; blend in tequila and triple sec. Chill until mixture is cold, but not further thickened. Beat egg whites until foamy; gradually beat in remaining 1/2 cup sugar until whites hold soft peaks. Pour cooked mixture slowly on egg whites, about 1/3 at a time, folding in carefully after each addition. Let stand until mixture mounds in spoon. Swirl into pie shell. Chill until set.