30 October, 2014

Margarita Pie | The JL Celebration Cookbook



Margarita Pie ingredients
Makes 8 - 10 servings
Crust
1.5 cups crushed pretzels
1/4 cup sugar
1 stick (8 Tbsp) butter, melted + additional, unmelted, for preparing pie plate

Filling
1 (14-oz) can sweetened condensed milk (not evaporated milk)
1/3 cup (2.67-oz  US) fresh lime juice
2 Tbsp (1-oz US) tequila
2 Tbsp (1-oz US) triple sec
1 or 2 drops green food coloring
1 cup (8-oz US) heavy cream, whipped

Garnish
Lime slices (wheels)


Notes:  Recipe contributor says you may store this pie "in the freezer for several days." I plan to try using Kraft® Cool Whip™ Sugar-Free Whipped Topping instead of heavy cream.


Directions
Prepare crust
In a medium bowl, mix the pretzels and sugar. Add the butter, stirring until crumbly. Use unmelted butter to coat the inside of  9-inch pie plate. 

Press the crumb mixture over the bottom and up the sides of the prepared pie plate. Cover with Saran wrap and refrigerate.


Prepare filling and freeze 
In another bowl, combine the condensed milk, lime juice, tequila and triple sec; mix well. Add the food coloring and stir until the mixture has a uniform appearance (i.e., no streaks of color); fold in the whipped cream. 

Spoon pie filling into the prepared pretzel crust; cover. Freeze until firm, about three (3) to four (4) hours.


Serve
Sice and garnish each piece with a lime wheel. Cover any remaining portions and return to the freezer.




Association of Junior Leagues International, Inc., The Junior League Celebration Cookbook: A Treasury of the 400 Most Requested Recipes from Junior League Cookbooks (New York: G. P. Putnam's Sons, 2000),  334. Previously, it was published by the Junior League of Greater Fort Lauderdale, Sunny Side Up (25th Anniversary Edition might be available from the JLFL).  

Page Last Updated 29 March 2015

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