I told her I was working on pies and she said she’d had a terrific margarita pie with a pretzel crust. That sounded worth checking out.
Some of the first recipes I found involved stirring margarita mix into Cool Whip and then scraping into a graham cracker crust. I didn’t think I’d learn much from making that so I held out until I found a super complicated recipe with lime curd and frothing egg whites and folding whipped cream. A recipe that would get every dish in my kitchen, except the frying pan, dirty.
I had trouble with it. I get nervous with recipes that say, “mix until just combined” which is why my cornbread always has big flour lumps in it.
In this case, “lightly fold just until streaks are gone.” I was folding and folding and folding and more streaks appeared. By this time I was tired and had a million dishes to do so I finally scraped it into the crust and hoped for the best.
It’s not pretty but it tastes okay. The recipe called for the pretzels (the Madison pretzels, btw) to be ground fine but I think they could be a little coarse. I’m not the biggest lemon meringue fan and this is basically lemon meringue only with lime and tequila added. It’s worth eating and I learned something, I guess, but measuring “how much I like it v. how much trouble it was to make” I would say we probably won’t be having this again.
Two lukewarm results in a row. I need something epic. There should be fresh fruit by the time I get around to making my next pie.