Margarita Berry Pie

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 8

This pie is so good, I can say enough bout it. Enjoy

Ingredients:

2 cups graham cracker crumbs

1/3 cup granulated sugar

5 tablespoons butter melted

3 tablespoons triple sec

berry filling

1-1/2 cups raspberries or blackberries frozen and thawed

1/4 cup seedless raspberry or blackberry jam

1/4 cup triple sec

3 tablespoons sugar

2 tablespoons + 1/4 teaspoon cornstarch

lime filling

1/4 ounce packet unflavored gelatin

1/3 cup fresh lime juice strained

1 teaspoon finely grated lime zest

4 drops green food coloring

1 cup granulated sugar divided

1/2 cup + 2 tablespoons pasteurized egg substitute

1 cup heavy whipping cream whipped

Directions:

1. Grease sides of 10” spring form pan with shortening or cooking spray.
2. Cut strips of wax paper about 2 inches wide and totaling 31 inches long.
3. Place strips on inside edge of pan forming a protective shield for side crust.
4. In small bowl stir together cracker crumbs and sugar.
5. Add triple sec to melted butter and pour over crumb mixture.
6. Use fork to thoroughly combine.
7. 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.
8. Strain through a fine sieve into small saucepan.
9. Add triple sec, sugar, jam and cornstarch.
10. After cornstarch has dissolved cook over medium heat stirring constantly.
11. Stir until mixture is thickened and begins to boil.
12. Continue stirring while mixture boils slowly for one minute.
13. Remove from heat and cool to room temperature.
14. Squeeze limes and strain juice through fine sieve.
15. Sprinkle gelatin over lime juice and allow to stand 2 minutes.
16. Heat in small saucepan over low heat stirring until completely dissolved.
17. Stir in 1/3 cup of the sugar, lime zest and food coloring then set aside.
18. In separate small bowl, beat egg substitute on low speed for 30 seconds.
19. Gradually sprinkle in remaining 2/3 cup sugar a few teaspoons at a time.
20. Increase mixer speed to medium as mixture thickens.
21. Beat 5 minutes in all until eggs are very thick and soft peaks form.
22. Fold whipped topping into egg mixture and set aside.
23. At this point microwave lime gelatin for 30 seconds to warm and liquefy.
24. Fold 3/4 cup of whipped egg mixture into gelatin to lighten.
25. Fold gelatin back into egg mixture.
26. Spoon half the lime filling into crust making edges slightly higher than center.
27. Reserve 1/4 cup berry filling for pie surface.
28. Pour remaining filling into center leaving 1” border of filling around edge.
29. Top with remaining lime filling and smooth with metal spatula or similar tool.
30. Drop spoonfuls of reserved berry filling onto pie surface.
31. Using sweeping circular motions with tip of clean toothpick create swirl effect.
32. Refrigerate 6 hours until set then garnish with fresh lime wheels and berries.
33. Best if served same day.

By RecipeOfHealth.com