Mango Margarita Pie with Gingersnap Crust
Ingredients
- 1 1/4 cups gingersnap cookie crumbs (about 20 cookies)
- 5 tablespoons unsalted butter, room temperature
- 3 tablespoons + 1 cup granulated sugar (divided)
- 2 envelopes unflavored gelatine
- 1/2 cup fresh lime juice
- 4 eggs, separated
- 1 cup pureed ripe mango (1 medium mango)
- 1/4 cup tequila*
- 3 tablespoons orange-flavored liqueur*
- 1 cup whipping cream
- Paper-thin mango and lime slices for garnish
Instructions
- Heat oven to 350 degrees F.
- Prepare crust by combining cookie crumbs, butter and 3 tablespoons sugar in 9 1/2 inch pie plate. Mix well with hands and press mixture up sides of pan.
- Bake until lightly browned, 8 to 10 minutes, and set aside on rack to cool.
- Prepare filling by stirring gelatin, lime juice and egg yolks together in small saucepan and let stand a few minutes to soften gelatin. Cook over low heat, stirring constantly with wooden spoon, about 5 minutes, until gelatin melts and mixture thickens slightly. Don't let it boil.
- Stir gelatin mixture, mango, tequila and liqueur together in large bowl.
- Refrigerate about 1 hour, stirring often, until it has the consistency of unbeaten egg whites. (If it thickens too much, set over bowl of hot water and whisk to thin it.)
- Meanwhile, put egg whites in non-aluminum saucepan over low heat - or in double boiler over rapidly boiling water - and beat at low speed with hand-held electric mixer or whisk until foamy.
- Turn speed to high and gradually add remaining 1 cup sugar, beating until mixture holds stiff peaks, 6 to 8 minutes, with electric mixer.
- Set aside to cool.
- In another bowl, beat cream until stiff.
- Fold cream and cooled egg white mixture into mango mixture.
- Pour into prepared piecrust, mounding it at center.
- Refrigerate pie until set, about 1 hour.
- Just before serving, overlap mango slices around edge of pie and arrange lime slices in decorative pattern in center.
Notes
* Orange juice may be substituted for the tequila and orange liqueur.
