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

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 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

Tequilazona at AHS Museum

NPR had a great fundraiser on Friday at the AHS Museum with a sold out crowd. Guests were treated to samplings of premium tequila from Three Amigos, Tequila Corrido, and Senor Rio. They also tasted fresh salsa and guacamole, bid on wonderful raffle items, enjoyed happy hour and dinner from Rubio's followed by dessert from Lucy's Marketplace.

Kay Holcombe and I represented the AHS Museum joining Museum Director Dr. Peter Welsh and sold Tastes & Treasures cookbook and Historical League aprons. It was a happy crowd.

Margarita Pie at March meeting

Birthdays aren't often celebrated with the Historical League but every once in a while we make it special. Reba and Zona have birthdays very close together so a Margarita Pie seemed in order.

Using fresh ingredients, i.e. limes, would be easy, right? Wrong. It takes a lot of limes juice to make 1/2 cup so I added fresh lemon juice. It poured easily into the pretzel crust.

This is a wonderful dessert for company because you can make it days ahead and freeze it. Decorate with lime slices and it looks very professional.

However, frozen pie does not transport well. I put the finished pie on a bed of ice to keep it cold. The Margarita Pie looked more like Margarita Pudding by the time it was served as dessert but the plate was licked clean.

MARGARITA PIE

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

Pie Filling
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

Margarita Pie from Rancho de la Osa

Frozen dessert in the frozen north may not make much sense but it was very good and the perfect finish to a great company dinner. Calgary, Canada hit minus 30 while we were there with a snow storm crippling the city and stopping schools and businesses . . . but not us. We walked to the corner market to get the ingredients for Margarita Pie and covered every inch of exposed skin so our faces were barely visible. Brrrr. But it was worth it.

My sister in law, Kitty McLeod, added the two tablespoons of tequila and I stirred in the ingredients. Nephew, Alec McLeod, couldn't wait to add the whipped creme and limes.

Margarita Pie pg. 124 from Rancho de la Osa in Sasabe, AZ

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

Pie
1/2 cup fresh lime juice
1 (14 ounce) can sweetened condensed milk
2 tablespoons gold tequila
2 tablespoons Triple Sec (We used Galliano since we couldn't buy Triple Sec at the corner market. Is that a NO NO in the liquer world??)
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. (We used a blender and it worked great.) Add the butter in a steady stream and process until well mixed. Press over the bottom and side of a 9 inch pie plate sprayed with non stick 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 but the pretzel crust is the best. Serves 6 to 8.