{Gluten-Free} Margarita Pie

Last night we had dinner with an old friend.  It was a beautiful night so we grilled and ate dinner on the patio.  Mr. Devilish Dish grilled carne asada and I made a batch of Mexican Rice, Cowboy Beans and Guacamole to accompany the beef.  I wanted to make a dessert, but I also wanted to partake in dessert and that meant something gluten free.  My go-to Mexican dessert is always Tres Leches Cake, but I wasn't in the mood to play Mad Scientist and experiment with a gluten-free version.  Then Margarita Pie came to mind.  It's easy enough to create a gluten-free crust and since the tequila is derived from the agave plant, it's naturally gluten-free.  Tequila in a dessert?!?  Yes please.  There's not much in there, but the flavor is definitely detectable, so be sure and use a good quality tequila.  It's a very light, creamy dessert.  The perfect ending to a Mexican meal, and ideal served in a Margarita glass for a fun presentation!

Cool, creamy and a kick of tequila flavor!

Serve in a Margarita glass for a fun presentation.

A wonderful, gluten-free finish to any
Mexican meal.

Margarita Pie

Crust:
1 cup gluten-free pretzels (crushed in food processor)
1/3 cup unsalted butter, melted
3 tablespoons granulated sugar

Combine the crust ingredients in a bowl.  Press into a 9-inch pie plate and place in freezer until ready to use.

Filling:

1/4 cup freshly squeezed lemon juice
1/4 cup freshly squeezed lime juice
1 envelope plain gelatin
4 eggs, separated
1 cup sugar, divided in half
1/4 teaspoon salt
1 teaspoon lime peel
1/3 cup good quality tequila
3 tablespoon Triple Sec

Garnish:

Whipped Cream
Lime Slices

In a small bowl whisk together lemon juice, lime juice and gelatin.  Set aside.  In a saucepan, whisk together the egg yolks, 1/2 cup granulated sugar and lime rind until mixture is a pale yellow.   Add gelatin mixture and stir constantly over medium low heat until the mixture is thickened and will coat the back of a wooden spoon. (nappe)  Remove from heat and stir in tequila and Triple Sec.  Remove mixture to a bowl and refrigerate until just cooled.  (You don't want it to set, you just want the warmth to go away.)  With a stand mixer beat the 4 egg whites until foamy, gradually adding in the remaining 1/2 cup sugar.  Beat until the mixture is glossy and stiff peaks form.  Fold into cooled mixture.  Pour into prepared pie crust and chill for several hours or until set.  Garnish with whipped cream and lime slices.

Prep Time:  Approximately 30 minutes     Cook Time: 0 needs to chill