Friday, August 24, 2012

Margarita Pie for Reunion

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.


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 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 cutting. You may substitute
graham crackers for the pretzels.

Serves 6 to 8