Today’s post is much like a childhood memory: first eat your dinner – vegetables and all, then you get dessert. We’ll start with a brief history lesson of Cinco de Mayo before you can sample Margarita Pie.
Did you know that Cinco de Mayo is not the celebration of Mexican Independence Day? The Fifth of May 1862 is the day the very small and ill-equipped Mexican army defeated the mighty invading French army led by Napoleon III at the Battle of Puebla. This David (Mexico) and Goliath (France) scenario bolstered the previously demoralized Mexican people.
Interestingly, Cinco de Mayo as a holiday has its roots in the American West. When Latino workers in California heard of the Mexican victory over France, a celebration broke out and has continued ever since on that day. It is a national holiday in Mexico, but most celebrations in Mexico occur in the state of Puebla. In the United States, Cinco de Mayo is a celebration of Mexican and Latino culture across our nation.
Ok, you’re finished with the peas and carrots. Now for Margarita Pie. I found this recipe in Seasoned With Sun: Recipes from the Corner of Texas and Old Mexico
my go-to for authentic Tex-Mex recipes. The tequila and grand marnier do their part to add the OLE! to this pie.
- 1 envelope unflavored gelatin
- 1 cup sugar, divided
- 1/4 teaspoon salt
- 4 eggs, separated
- 1/2 cup lime juice
- 1 teaspoon grated lime peel
- 1/4 cup tequila
- 2 teaspoons orange liqueur (optional)
- 9-inch baked pie shell
- Combine gelatin, 1/2 cup sugar and salt in saucepan. Beat yolks and lime juice and add to gelatin. Cook over medium heat 5 to 7 minutes until gelatin dissolves. Remove from heat. Stir in lime peel, tequila, and liqueur. Chill in refrigerator until mixture thickens like pudding. Beat egg whites with other 1/2 cup sugar until stiff. Fold into tequila mixture. Chill well in pie shell. Garnish with whipped cream and lime slices.
- Cook book notes say, "With its tangy flavor, Margarita Pie is a perfect finale to a Mexican meal."