NO-BAKE FROZEN MARGARITA PIE
Well, we’ve apparently reached the height of summer, with temps topping 100 degrees just about every day. Bring on all the cold things! Alas, this also means it’s too hot to play outside past a certain hour of the morning without risking heat stroke, so my kids have been getting a little stir crazy (AKA, completely nutso) with all of that pent-up energy.
Truth be told, when they’re wild and I’m trapped inside with them, I get the urge to fill my Yeti tumbler with a mid-afternoon cocktail. So, with all of that being said, it seems like an entirely appropriate time to share a recipe that I’ve been sitting on for quite some time now…Frozen Margarita Pie! Because who needs a cocktail when you can enjoy a frosty piece of spiked pie instead? 😉
INGREDIENTS
FOR THE CRUST:
5 ounces salted pretzels, finely crushed in a blender or food processor
1/2 cup sugar
10 tablespoons butter, melted
FOR THE FILLING:
2 cups heavy cream
1 can (14-ounces)sweetened condensed milk
1/2 cup fresh-squeezed lime juice
1 tablespoon lime zest, plus additional for optional garnish
1 1/2 tablespoons tequila
1 tablespoon triple sec
INSTRUCTIONS
Mix together the pretzel crumbs, sugar, and melted butter. Press into the bottom and up the sides of a 9-inch glass (or Pyrex) pie plate. Set aside.
Use an electric mixer to whip heavy cream to soft peaks. In a large separate bowl, stir together the sweetened condensed milk, lime juice, lime zest, tequila, and triple sec until well combined. Gently fold the whipped cream into the condensed milk mixture until just incorporated. Pour the filling into the prepared crust and sprinkle with additional lime zest, if desired. Freeze for 6 hours up to overnight, then cover with plastic wrap and re-freeze until ready to serve.
Allow pie to sit at room temperature for about 10 minutes before slicing with a sharp knife and serving (more or less depending on how cold your freezer is and how frozen your pie is).
Truth be told, when they’re wild and I’m trapped inside with them, I get the urge to fill my Yeti tumbler with a mid-afternoon cocktail. So, with all of that being said, it seems like an entirely appropriate time to share a recipe that I’ve been sitting on for quite some time now…Frozen Margarita Pie! Because who needs a cocktail when you can enjoy a frosty piece of spiked pie instead? 😉
INGREDIENTS
FOR THE CRUST:
5 ounces salted pretzels, finely crushed in a blender or food processor
1/2 cup sugar
10 tablespoons butter, melted
FOR THE FILLING:
2 cups heavy cream
1 can (14-ounces)sweetened condensed milk
1/2 cup fresh-squeezed lime juice
1 tablespoon lime zest, plus additional for optional garnish
1 1/2 tablespoons tequila
1 tablespoon triple sec
INSTRUCTIONS
Mix together the pretzel crumbs, sugar, and melted butter. Press into the bottom and up the sides of a 9-inch glass (or Pyrex) pie plate. Set aside.
Use an electric mixer to whip heavy cream to soft peaks. In a large separate bowl, stir together the sweetened condensed milk, lime juice, lime zest, tequila, and triple sec until well combined. Gently fold the whipped cream into the condensed milk mixture until just incorporated. Pour the filling into the prepared crust and sprinkle with additional lime zest, if desired. Freeze for 6 hours up to overnight, then cover with plastic wrap and re-freeze until ready to serve.
Allow pie to sit at room temperature for about 10 minutes before slicing with a sharp knife and serving (more or less depending on how cold your freezer is and how frozen your pie is).
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