Any one have a recipe for Margarita pie?

Answer 1

Frozen Margarita Pie:

Notes: Use a silver tequila.

1 1/2 cups (3 1/2 oz.) lightly packed white marshmallows
2/3 cup half-and-half (light cream)
1 teaspoon grated lime peel
1/4 cup lime juice
1/4 cup tequila (see notes)
20 thin chocolate wafer cookies (about 2 in. wide; 5 oz. total)
2 tablespoons melted butter or margarine
1 cup whipping cream
1 1/2 tablespoons sugar

1. In a 3- to 4-quart pan over medium heat, stir marshmallows with half-and-half until melted, about 5 minutes.

2. Nest pan in ice water; stir often until cool, about 3 minutes. Add lime peel, lime juice, and tequila; stir occasionally until cold, 8 to 10 minutes.

3. In a food processor, whirl cookies until finely ground. Add butter and whirl until mixed. Press cookie mixture evenly over bottom and halfway up sides of a 9-inch cake pan with removable rim.

4. In a bowl with a mixer on high speed, whip cream with sugar until it holds soft peaks. Fold in marshmallow mixture, blending well.

5. Pour filling into crust and spread level. Freeze until firm to touch in the center, about 1 hour, then wrap airtight and freeze until solid, at least 2 hours longer or up to 2 weeks.

6. Unwrap pie, run a thin knife between crust and pan rim, and remove rim. Set dessert on a flat plate. Let stand at room temperature about 10 minutes to soften slightly, then cut into wedges.

Yield: Makes 8 servings

Answer 2

MARGARITA PIE 1 (14 oz.) can sweetened condensed milk 1 1/2 oz. Triple Sec 1 1/2 oz. Tequila 1/4 c. fresh lime juice 2 c. whipping cream, whipped Green food coloring 1 (9 inch) graham cracker crust Combine all ingredients and fill crust. Cover and freeze 4-5 hours or overnight. Let stand several minutes prior to cutting. Garnish each slice with whipped cream, lime slices and mint leaves. Serves 8.

Answer 3

Margarita Pie with Pretzel crust


INGREDIENTS:

* 1-1/2 cups finely crushed thin pretzel sticks
* 1-1/3 cups sugar
* 1/2 cup butter, melted
* Zest of 1 lime
* 1/2 cup fresh lime juice
* One 14-ounce can sweetened condensed milk (not evaporated)
* 2 Tbsp gold tequila
* 2 Tbsp Triple Sec
* 1-1/2 cups whipped heavy cream, divided use
* 2 drops green food coloring (optional)
* 12 mini pretzels or thin pretzel sticks, for garnish
* 4 very thin lime slices cut in half, for garnish

PREPARATION:
Combine the crushed pretzels, sugar, and butter in a medium bowl. Press mixture into buttered 9-inch pie dish. Chill for 1 hour.

In a clean bowl, combine lime zest, lime juice, condensed milk, tequila, and Triple Sec Fold in 1 cup of the whipped cream and the food coloring. Pour into cold pie crust and freeze for 4 hours.

Decorate with remaining 1/2 cup of whipped cream, pretzels, and lime slices.

Yield: 8 servings

Answer 4

1 qt. (4 cups) vanilla ice cream, softened

1 can (12 oz.) frozen limeade concentrate, thawed

1 to 2 drops green food coloring (optional)

1 HONEY MAID Graham Pie Crust (6 oz.)

BEAT ice cream, limeade concentrate and food coloring with electric mixer on medium speed until well blended.

SPREAD into crust.

FREEZE 4 hours or until firm. Let stand 10 minutes at room temperature before cutting into slices to serve. Store leftover pie in freezer.


RECIPE 2
Ingredients:

1 pkg. unflavored gelatin
1/2 cup sugar, divided
1/4 tsp. salt
1/2 cup egg substitute
1/2 cup lime juice
1 tsp. grated lime peel
4 lime slices
2 tsp. orange liqueur (optional)
1-1/2 cups non-fat Cool Whip
1 (9-inch) baked pie shell
1/4 cup tequila
Directions:
Combine gelatin, 1/2 cup sugar and salt in saucepan. Beat egg substitute and lime juice and add to gelatin. Cook over medium heat 5 to 7 minutes until gelatin dissolves. Remove from heat. Stir in lime peel, tequila and liqueur. Chill in refrigerator until mixture thickens like pudding. Fold Cool Whip into tequila mixture. Chill well in pie shell. Garnish with light cool whip and lime slices.

RECIPE 3
Pretzel Crust
1 cup finely crushed pretzels
1/4 cup sugar
1/3 cup margarine or butter, melted
Filling
1 (14 ounce) can sweetened condensed milk
1/3 cup frozen limeade concentrate, thawed
1-2 tablespoon tequila
1 tablespoon orange liqueur
3-5 drops green food coloring (optional)
1 cup whipping cream
lime slices (optional)

1. For pretzel crust, stir together crushed pretzels and sugar.
2. Stir in melted margarine or butter.
3. Spread mixture evenly into a 9-inch pie plate.
4. Press onto bottom and sides to form a firm, even crust.
5. Bake in a preheated 375 degrees F oven for 5 minutes or till edge is lightly browned.
6. Cool on a rack.
7. For filling: in a large mixing bowl combine sweetened Condensed milk, limeade concentrate, tequila, orange liqueur, and, if desired, food coloring.
8. In a medium mixing bowl beat whipping cream till soft peaks form; fold into tequila mixture.
9. Spoon filling into crust.
10. Cover and freeze about 4 hours, or till firm.
11. Let stand 10 minutes before serving.
12. If desired, garnish with lime slices.

Answer 5

Margarita Pie
1 1/4 cups finely crushed pretzels
1/4 cup sugar
1/2 cup plus 2 tablespoons butter or margarine
1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
1/3 cup lime juice
2 tablespoons tequila
2 tablespoons triple sec
1 1/2 cups whipping cream, whipped
Additional whipped cream, orange twists and mint leaves or pretzels for garnish (optional)
Combine crushed pretzels, sugar and butter; press firmly on bottom and up side to rim of lightly buttered 9-inch pie plate.
In large bowl, combine EAGLE BRAND, lime juice, tequila and triple sec; mix well. Fold in whipped cream. Spoon mixture into prepared pie crust.
Refrigerate for 2 to 3 hours or freeze 4 hours or until firm. Garnish as desired. Store leftovers in refrigerator or freeze
http://www.eaglebrand.net/detail.asp?rid=155

Frozen Strawberry Margarita Pie
1 1/2 cups finely crushed pretzels
10 tablespoons butter or margarine, melted
1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
1 cup finely chopped fresh or unsweetened frozen strawberries, thawed and well drained
1/4 cup lime juice
1/4 cup tequila
2 tablespoons triple sec
Red food coloring (optional)
1 cup whipping cream, whipped
Combine pretzels and butter. Press 2 cups crumbs on bottom and up side of buttered 9-inch pie plate. Chill.
In large bowl, combine EAGLE BRAND, strawberries, lime juice, liquors and food coloring (optional), blend well.
On low speed, fold whipped cream into EAGLE BRAND mixture. Pour filling into crust.
Freeze 4 hours or until firm.
Serve frozen. Store leftovers covered in freezer.
http://www.eaglebrand.net/detail.asp?rid=1144

Strawberry Margarita Pie
2 C. cleaned fresh strawberries
10 T. sugar
1 3/4 C. graham cracker crumbs
1/2 C. butter
3/4 C. sweetened condensed milk
7 T. Tequila
6 T. Triple Sec
2 T. fresh lime juice
2 C. chilled heavy cream
Butter a 9 inch springform pan. Toss the strawberries with 4 T. of the sugar. Blend remaining sugar with graham cracker crumbs, butter and sugar in the food processor. Press crumb mixture on bottom and sides of pan.
Puree strawberries and sugar with the condensed milk, tequila, triple sec and lime juice. Transfer to a large bowl. In another bowl whip cream until stiff peaks form. Fold 1/3 into the strawberry mixture. Gently fold in the remaining whip cream. Pour into crust.
Cover and freeze overnight. Run a sharp, hot knife around pan to loosen, if necessary. Release pan sides. Cut pie into 8 - 10 pieces. Top with a strawberry if desired.
http://www.thatsmyhome.com/texmex/desserts/sbmarg.htm