Friday, June 4, 2010

Margarita Pie- Frozen and Refreshing

Frozen pies are so good in the summertime. This one you can make ahead of time and freeze for several days. It is easy and s-o-o pretty and colorful. I purposely did not mix the green food coloring uniformly so it had a slight swirl of color. Topped it with a lime slice instead of more whipping cream. Thanks to Rancho de La Osa for this wonderful recipe.

MARGARITA PIE pg 124 Tastes & Treasures

Pretzel Crust
1 1/2 cups finely crushed pretzels
1 cup sugar
1/2 cup (1 stick) butter, melted

1/2 cup fresh lime juice
1(14 ounce) can sweetened condensed milk
2 tablespoons gold tequila
2 tablespoons Triple Sec
2 cups heavy whipping cream, whipped
Green food coloring (optional)

For the crust, pulse the pretzels and sugar in a food processor several times to combine. Add the butter in a steady stream and process until well mixed. Press over the bottom and up the side of a 9 inch pie plate sprayed with nonstick cooking spray.

For the pie, combine the lime juice, condensed milk, tequila and Triple Sec in a bowl and mix well. Fold in the whipped cream. Tint with green food coloring, if you desire a deeper color.
Spoon into the crust. Cover with plastic wrap and freeze for 4 hours or up to 1 week. Garnish with additional whipped cream and lime slices.
Note: Do not use fat-free or low-fat pretzels in the crust or the crust will not hold together when cutting. You may substitute graham crackers for the pretzels.

Serves 6 to 8