When you have lots of help in the kitchen, the cooking becomes much more fun. Our sorority reunion at Burt Lake, Michigan was outstanding and I had lots of extra hands making Margarita Pie. Thanks to Joann Neher Travillian, Debbie Dorman Ennis, Liz Ohtonen Bahti, Cheryl Richter Neville, Sue Hall Wheatlake.
MARGARITA PIE
Pretzel Crust
1 1/2 cups finely crushed pretzels
1 cup sugar
1/2 cup (1 stick) butter, melted
Pie
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 com-
bine. 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, con-
densed 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 addi-
tional whipped cream and lime slices.
Note: Do not use fat-free or low-fat pretzels
in the crust or the crust will not hold to-
gether when cutti
ng. You may substitutegraham crackers for the pretzels.
Serves 6 to 8
