Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wadley Estate in Allen, Texas in 1990.

Ingredients Edit

Directions Edit

  1. Place graham cracker crust in freezer while making filling.
  2. Place water in a bowl and microwave on high until boiling.
  3. Add gelatin and stir until dissolved.
  4. In a separate bowl whisk margarita mix, sugar, food coloring and tequila until sugar is dissolved.
  5. Whisk in gelatin mixture until well blended.
  6. Cover with plastic wrap and refrigerate for 30 minutes.
  7. Reserve 1½ cups of the whipped topping.
  8. Whisk the remaining topping into the margarita mixture for 2 minutes until well blended.
  9. Pour mixture into pie shell.
  10. Loosely cover with plastic wrap and chill 3 hours.
  11. Remove pie from refrigerator and let set for 10 minutes then spoon reserve topping into center of pie.
  12. Garnish with lime slices and serve.
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