mango margarita pie with gingersnap crust
Mango Margarita Pie with Gingersnap Crust 1 1/4 cups gingersnap cookie crumbs (about 20 cookies) 5 tablespoons unsalted butter, room temperature 3 tablespoons plus 1 cup granulated...
Ingredients
- 11/4 cups gingersnap cookie crumbs (about 20 cookies)
- 5tablespoonunsalted butter, room temperature
- 3tablespoonplus 1 cup granulated sugar (divided)
- 2envelopes unflavored gelatine
- 1/2cupfresh lime juice
- 4eggs, separated
- 1cuppuréed ripe mango (1 medium mango)
- 1/4cuptequila (see note)
Directions
- 1
Mango Margarita Pie with Gingersnap Crust 1 1/4 cups gingersnap cookie crumbs (about 20 cookies) 5 tablespoons unsalted butter, room tempera
- 2
Prepare crust by combining cookie crumbs, butter and 3 tablespoons sugar in 91/2-inch pie plate
- 3
Mix well with hands and press mixture up sides of pan
- 4
Bake in preheated oven until lightly browned, 8 to 10 minutes, and set aside on rack to cool
- 5
Prepare filling by stirring gelatin, lime juice and egg yolks together in small saucepan and let stand a few minutes to soften gelatin
- 6
Cook over low heat, stirring constantly with wooden spoon, about 5 minutes, until gelatin melts and mixture thickens slightly
- 7
Don't let it boil
- 8
Stir gelatin mixture, mango, tequila and liqueur together in large bowl