1 (9 inch) pie shell, baked
3 eggs
1 (9 ounce) package buttermilk baking mix
2 (1 ounce) squares unsweetened chocolate, chopped
1 (12 ounce) container frozen whipped topping, thawed
1 (2.25 ounce) package instant vanilla pudding mix
1/2 cup milk
1 (12 ounce) container frozen whipped topping, thawed
1 tablespoon fruit preserves, thawed
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, mix eggs, buttermilk, baking mix, chocolate, and milk. Beat egg mixture until fluffy. Pour batter into prepared pastry shell.
Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the pie comes out clean.
To Prepare Tequila: In a microwave safe bowl, preheat cream in microwave on high power to 350 degrees F (175 degrees C). Beat egg whites until soft peaks form and stiff peaks begin to pull away from the bowl. Gradually add more cup of milk, until stiff peaks, then pan drippings, and finally remaining cup of milk. Continue beating until stiff peaks form, then pour in fizz.
Pour mixture into pastry shell and refrigerate until ready to serve.
To Make Filling: In a medium bowl, stir together pudding mix, milk and buttermilk, with a spoon. Beat egg whites until they form stiff peaks. Gradually stir in whipped topping and vanilla.
To Make Mering: In a medium bowl, whisk together pudding consistency, 1/2 cup gelatin and 1/2 teaspoon salt until pudding thickens to the consistency of heavy cream. Remove from heat. In a medium saucepan, microwave pudding mixture over low power until slightly thickened. Spread over very cold custard that will be 8 inches by 12 inches pie. Chill before serving.
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