Bays Margarita Chiffon Pie Recipes

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in cold water. Refrigerate until slightly thickened. Fold in the whipped topping and 2 cups of strawberries. Pour into the crust. Refrigerate for 3 hours or until set. Garnish with the remaining strawberries.

Steps:

• Crush pretzels in plastic bag.
• Combine all crust ingredients in bowl.
• Press crust mixture onto bottom and up sides of 9-inch Pie Plate; set aside. Zest both limes.
• Juice both limes.
• Combine lime zest and juice with rest of filling ingredients and fold together.
• Pour filling into crust. Chill 25-30 minutes.

Steps:

• Combine 1/2 cup sugar,water,yolks,jello,and lime juice in the top of a double boiler. Cook ingredients OVER boiling water until thick.
• Add grated lime peel.
• Chill mixture in refrigerator until it forms little mounds when dropped with a spoon.
• Whip egg whites until stiff but not dry.
• Fold in 1/3 cupt sugar.
• Continue to fold mixture lightly in turn into the lime/margarita mixture. Fill pie crust. Chill until set which may be several hours.

Steps:

• Combine milk, triple sec, Tequila, lime juice, whipped cream and food coloring.
• Fill crust with mixture.
• Cover and freeze 4 to 5 hours or overnight. Let stand several minutes prior to cutting.
• Garnish each slice with whipped cream, lime slice and mint leaves.

Steps:

• For cake:
• Preheat oven to 325°F. Whisk flour, 3/4 cup sugar, baking powder and salt in large bowl to blend. Using electric mixer, beat yolks and next 5 ingredients in medium bowl to blend. Add to dry ingredients; beat just until smooth.
• Using clean dry beaters, beat egg whites and cream of tartar in another large bowl until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff but not dry. Fold 1/3 of whites into batter, then fold in remaining whites. Transfer batter to ungreased 10-inch-diameter angel food cake pan; smooth top.
• Bake cake until tester inserted near center comes out clean, about 1 hour. Immediately invert center tube of pan onto narrow-necked bottle; cool cake completely in pan.
• Run long knife around center tube and sides of pan to loosen cake. Using center tube as aid, lift cake out of pan; run knife between cake and pan bottom to loosen. Invert cake onto platter.
• For glaze:
• Stir first 5 ingredients in medium bowl until smooth. Spread over top of cake, allowing glaze to drip down sides. Let stand until glaze sets, about 2 hours. (Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.) Serve cake with compote.

Steps:

• Mix Cool Whip and yogurt together.
• Add sweetened condensed milk; stir.
• Add booze and juice.
• Then add lime Jello powder; mix together.
• Pour into pie crust.