Margarita Pie
You can never have too many dessert recipes, so give Margarita Pie a try. This recipe makes 8 servings with 503 calories, 6g of protein, and 26g of fat each. For $1.84 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 386 people have made this recipe and would make it again. It is brought to you by Foodnetwork. If you have graham cracker sheets, limeade concentrate, sweetened condensed milk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 7 hours and 50 minutes. All things considered, we decided this recipe deserves a spoonacular score of 21%. This score is not so outstanding. If you like this recipe, take a look at these similar recipes: Margarita Pie (Pastel De Margarita), Margarita Pie, and Margarita Pie.
Servings: 8
Preparation duration: 35 minutes
Cooking duration: 435 minutes
Ingredients:
14 graham cracker sheets (2 sleeves)
1 cup heavy cream
1/4 teaspoon kosher salt, plus more for garnish
2 tablespoons fresh lime juice
8 1/2-inch lime wedges (from 1 or 2 limes)
1/2 cup defrosted limeade concentrate
2 tablespoons orange-flavored liqueur, such as Triple Sec
3 tablespoons sugar
1 14-ounce can sweetened condensed milk
1/4 cup tequila
1 tablespoon tequila
6 tablespoons unsalted butter, melted
Equipment:
food processor
oven
wire rack
hand mixer
whisk
bowl
plastic wrap
Cooking instruction summary:
For the crust: Preheat the oven to 350 degrees F. Process the graham crackers and sugar in a food processor to a fine crumb. Add the melted butter and tequila, and pulse until moist. Press the crumbs into a 9-inch pie plate, and bake until firm, 12 to 15 minutes. Let the crust cool completely on a wire rack. For the filling: Whisk together the condensed milk, limeade, tequila, lime juice, liqueur and salt in a large bowl until smooth and combined. Beat the cream with an electric mixer fitted with a whisk attachment on medium-high speed in another large bowl until stiff peaks form. Reduce the speed to low, and drizzle in the condensed milk mixture. Return the mixer to medium-high, and beat until the mixture is completely incorporated and fluffy, about 30 seconds, stopping to scrape down the side of the bowl if necessary. Transfer the filling to the cooled crust, cover loosely with plastic wrap and freeze until firm, at least 6 hours or overnight. Transfer the pie to the refrigerator 30 minutes before serving. Garnish with lime wedges dipped in salt, and serve.
Step by step:
1. For the crust: Preheat the oven to 350 degrees F. Process the graham crackers and sugar in a food processor to a fine crumb.
2. Add the melted butter and tequila, and pulse until moist. Press the crumbs into a 9-inch pie plate, and bake until firm, 12 to 15 minutes.
3. Let the crust cool completely on a wire rack.
For the filling
1. Whisk together the condensed milk, limeade, tequila, lime juice, liqueur and salt in a large bowl until smooth and combined. Beat the cream with an electric mixer fitted with a whisk attachment on medium-high speed in another large bowl until stiff peaks form. Reduce the speed to low, and drizzle in the condensed milk mixture. Return the mixer to medium-high, and beat until the mixture is completely incorporated and fluffy, about 30 seconds, stopping to scrape down the side of the bowl if necessary.
2. Transfer the filling to the cooled crust, cover loosely with plastic wrap and freeze until firm, at least 6 hours or overnight.
3. Transfer the pie to the refrigerator 30 minutes before serving.
4. Garnish with lime wedges dipped in salt, and serve.
Nutrition Information:
covered percent of daily need
