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MARGARITA-BERRY PIE

A light and luscious lime mousse pie punctuated by the flavors of berry and Triple Sec (orange-flavored) liqueur.

Serves 8-10

• INGREDIENTS
  Crust

• 2 cups graham cracker crumbs (25 - 26 cracker squares)

• 1/3 cup sugar

• 5 Tablespoons butter or margarine, melted

• 2-3 Tablespoons Triple Sec
  
  Berry Filling
  1 1/2 cups raspberries or blackberries, frozen, thawed
  1/4 cup raspberry or blackberry jam, seedless
  1/4 cup Triple Sec
  3 Tablespoons sugar
  2 Tablespoons + 1/4 teaspoon cornstarch
  
  Lime Filling

• 1 packet (1/4 oz.) unflavored gelatin

• 1/3 cup fresh lime juice, strained (approximately 2 medium limes) very finely grated zest of 2 limes (approximately 1 teaspoon)

• 4 drops green food coloring (optional)

• 1 cup sugar, divided

• 1/2 cup + 2 Tablespoons (5 oz.) pasteurized egg substitute

• 2 cups light whipped topping or 1 cup heavy whipping cream, whipped
  
  DIRECTIONS
  Crust
  Grease sides of 10” spring form pan with shortening or cooking spray. Cut strips of wax paper about 2 inches wide and totaling 31 inches long. Place strip(s) on inside edge of pan, forming a protective shield for side crust. In small bowl, stir together cracker crumbs and sugar. Add Triple Sec to melted butter and pour over crumb mixture, using fork to thoroughly combine. Pat crust onto bottom and sides of pan, forming a fairly even 1 3/4 inch side crust. Set aside.
  (COOK’S NOTE: Recipe may be made in pie plate, if desired. If pie plate is used, omit greasing of pan, and wax strips.)
  
  Berry Filling
  Puree thawed berries in food processor or blender until smooth. Strain through a fine sieve into small saucepan. Add Triple Sec, sugar, jam and cornstarch. After cornstarch has dissolved, cook over medium-high heat, stirring constantly, until mixture is thickened and begins to boil. Continue stirring while mixture boils slowly for one minute. Remove from heat and cool to room temperature.
  
  Lime Filling
  Squeeze limes and strain juice through fine sieve. Sprinkle gelatin over lime juice and allow to stand 2 minutes. Heat in small saucepan over low heat, stirring until completely dissolved. (Or microwave on HIGH [full power] 40 seconds; stir thoroughly, then allow to stand 2 minutes until gelatin is completely dissolved.) Stir in 1/3 cup of the sugar, lime zest and food coloring. Set aside. In separate small bowl, beat egg substitute on low speed for about 30 seconds until eggs begin to foam. Gradually sprinkle in remaining 2/3 cup sugar, a few teaspoons at a time, increasing mixer speed to medium as mixture thickens. Beat 4-5 minutes in all, until eggs are very thick and soft peaks form. Fold whipped topping into egg mixture and set aside. At this point, microwave lime/gelatin for 20 -30 seconds to warm and liquefy. Fold about 3/4 cup of whipped egg mixture into lime/gelatin to lighten, then fold lime/gelatin back into egg mixture.
  
  Spoon half the lime filling into graham cracker crust, making edges slightly higher than center of pie. Reserve about 1/4 cup berry filling for pie surface and pour remaining berry filling into center, leaving 1” border of lime filling around outer edge. Top with remaining lime filling and smooth with metal spatula or similar tool. Drop spoonfuls of reserved berry filling onto pie surface. Using sweeping circular motions with the tip of a clean toothpick, chopstick or barbecue skewer, create a beautiful swirling effect. Refrigerate 4-6 hours until set. Garnish with fresh lime wheels and berries, if desired. Best if served same day.
  
  
  NUTRITIONAL ANALYSIS - (Using figures for light whipped topping): 386 Calories Per Serving: 5g Protein; 10g Fat; 65g Carbohydrate; 237mg Sodium; 16mg Cholesterol
  
  Photo and Recipe courtesy of Oregon Raspberry & Blackberry Commission
  desserts, berry, margarita