Margarita Lime Pie

FOR THE CRUST:
Position rack in center of oven and preheat to 350 degrees F. Finely grind graham crackers and sugar in processor. Add nuts and melted butter and process until graham cracker mixture is evenly moistened. Press mixture onto bottom and al the way up sides and onto rim of 9-inch-diameter glass pie dish. Bake until crust is light golden and set, about 13 minutes. Cool completely on rack. (Can be made 1 day ahead. Cover and let stand at room temperature.)

FOR THE FILLING:
Combine tequila and triple sec in small bowl. Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes. Whisk eggs, 1 cup sugar and lime juice in heavy small saucepan over medium heat until mixture thckens (do not boil), about 6 minutes. Remove from heat. Add gelatin mixture and whisk until gelatin dissolves and melts. Mix in lime peel. Refrigerate until mixture is cold but not set, about 1 hour 45 minutes. Transfer to large bowl.

Beat 1 cup whipping cream in medium bowl until medium-stiff peaks form. Fold whipped cream into lime mixture in 2 additions. Transfer filling to crust; smooth top. Refrigerate uncovered until filling is set, at least 8 hours or overnight. (Can be prepared 2 days ahead. When filling is set, cover with plastic wrap and keep refrigerated.)

FOR THE GARNISH:
Pat lime slices thoroughly with paper towels to blot excess moisture. Dip both sides of each lime slice in sugar, coating well. Place on plate; let stand 10 minutes. Dip both sides of each lime slice again in sugar, coating thickly (this helps sugar adhere better to lime slices and they can stand at room temperature up to 1 hour before using.) Place lime slices on plate.

Beat remaining 3/4 cup whipping cream in another medium bowl until stiff peaks form. Transfer to pastry bag fitted with medium star tip. Pipe whipped cream rosettes in decorative border around top of pie. Place sugared lime slices between each rosette. Cut pie into wedges and serve.

Recipe created exclusively for Cooking.com by Margaret Cederberg.BR>Photography courtesy of Weldon Owen Publishing.