MARGARITA PIE
This recipe has been adapted from Al Roker's book, "Big Bad Book of Barbecue" (Scribner; 2002)
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 12
Steps:
- Position rack in center of oven; preheat to 350 degrees.
- In a medium bowl, mix together cracker crumbs and butter. Press into a 9-inch pie plate. Bake until crust begins to puff, about 8 minutes. Remove from oven; transfer to a cooling rack. If crust has pulled away from sides, use the back of a spoon to press it back. Let cool completely.
- In a medium bowl, stir together condensed milk, zest, juice, tequila, liqueur, and salt. Let stand for 5 minutes to thicken.
- Pour filling into crust. Cover with plastic wrap, and refrigerate until firmly set, for at least 2 or up to 8 hours.
- Just before serving, whip cream until soft peaks form. Fold in sugar and vanilla, whipping until stiff peaks form. Garnish pie with whipped cream and lime slices, if using. Serve immediately.
KEY LIME MARGARITA PIE
Steps:
- Preheat oven to 375 degrees F.
- To make the pretzel crust, combine the crushed pretzels, graham crackers, sugar, and melted butter. Once the mixture is combined, spread the mixture evenly into a 9-inch pie tin. Press the mixture in the tin onto the bottom and the sides to form a firm even crust. Bake for 5 minutes until the edges are lightly browned. Let shell cool until needed.
- For the filling, use a large mixing bowl, and combine the sweetened condensed milk, limeade, tequila, orange liqueur, and food coloring if desired, until all ingredients are well mixed. In a medium size bowl, beat the heavy cream until soft peaks form. Fold the whipped cream into the lime and tequila mixture. Spoon the filling into the pie shell, cover and freeze for 4 hours or until firm.
- To serve, let pie stand for 10 minutes after coming out of freezer. Slice pie and garnish with lime slices.
MARGARITA PIE
A great twist on the lemon no bake pie.
Provided by Cyndi
Categories Desserts Pies No-Bake Pie Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- In a medium bowl, combine crushed pretzels, melted butter, and sugar. Press mixture into a pie pan.
- In a large bowl, mix together lime juice, lime zest, orange juice, and sweetened condensed milk. Fold in whipped topping. Spoon filling into pretzel crust. Chill pie for 25 to 30 minutes.
Nutrition Facts : Calories 430.9 calories, Carbohydrate 52.4 g, Cholesterol 47.2 mg, Fat 23.4 g, Fiber 0.9 g, Protein 5.7 g, SaturatedFat 16.2 g, Sodium 377 mg, Sugar 40.3 g
FROZEN MARGARITA PIE
This pie is a refreshing end to a meal. It is always a big hit when served at gatherings. Enjoy!
Provided by Sandra Faust
Categories World Cuisine Recipes Latin American Mexican
Time 4h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix pretzels and sugar together in a bowl; stir in margarine until evenly incorporated. Spoon mixture into a 9-inch pie plate; press into bottom and up sides of plate to form a firm, even crust.
- Bake crust in the preheated oven until edges are lightly browned, about 5 minutes. Cool on a wire rack.
- Mix sweetened condensed milk, limeade concentrate, tequila, orange liqueur, and green food coloring in a large bowl.
- Beat cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the whipped cream will form soft mounds rather than a sharp peak. Fold whipped cream into sweetened condensed milk mixture. Spoon filling into cooled crust.
- Cover pie with plastic wrap and freeze until firm, about 4 hours. Let stand for 10 minutes before serving; garnish with lime slices.
Nutrition Facts : Calories 437.9 calories, Carbohydrate 51.4 g, Cholesterol 57.4 mg, Fat 23.1 g, Fiber 0.6 g, Protein 5.6 g, SaturatedFat 10.9 g, Sodium 342 mg, Sugar 41.1 g
FROZEN MARGARITA PIE
You'll need to freeze the pie for at least 8 hours, or preferably overnight, for the ideal texture, so be sure to plan ahead.
Provided by Andy Baraghani
Categories Bon Appétit Dessert Frozen Dessert Pie Milk/Cream Lime Juice Tequila Margarita Summer Soy Free Peanut Free Tree Nut Free Vegetarian
Yield 8 servings
Number Of Ingredients 8
Steps:
- Melt butter in a small saucepan over medium heat. Let cool slightly.
- Crumble graham crackers into a food processor. Add melted butter, sugar, and 1/4 tsp. salt and process until mixture resembles wet sand. Transfer mixture to a shallow 9"-diameter pie dish. Using the bottom of a measuring cup, press crust firmly and evenly across bottom and up sides of dish. Freeze 20 minutes.
- Meanwhile, whisk cream in a medium bowl until stiff peaks form, about 4 minutes.
- Finely grate zest from 1 lime half into a small bowl; set aside. Squeeze juice from all of the limes into a fine-mesh sieve set over a glass measuring cup (you should have about 1/2 cup juice).
- Pour lime juice into another medium bowl. Add condensed milk, tequila, and remaining 1/4 tsp. salt and whisk until mixture is smooth. Gently fold in half of the whipped cream just to combine, then add the remaining whipped cream and gently fold until no streaks remain (be careful not to overmix; you want to keep as much air in the whipped cream as possible).
- Remove pie dish from the freezer and scrape filling into crust. Use a spoon to gently spread filling evenly all the way to the edges. Sprinkle with reserved lime zest and freeze until filling is set, at least 8 hours.
- Do Ahead: Pie can be made 3 days ahead. Cover; keep chilled. Let soften in fridge 30 minutes before slicing.
MARGARITA CHEESECAKE PIE (EASY NO-BAKE)
Totally delicious and refreshing, this creamy margarita cheesecake pie pairs beautifully with a spicy Mexican meal of tacos, enchiladas, rice and beans. Very easy prep, with no baking required, so it's also a wonderful make-ahead dessert! Cook time is chill time. P.S. I sometimes cheat and use a prepared graham cracker crust. I hope you enjoy!
Provided by BecR2400
Categories Cheesecake
Time 6h20m
Yield 1 cheesecake, 8 serving(s)
Number Of Ingredients 11
Steps:
- To make the crust:.
- Crush the pretzels in a food processor and combine the crumbs with the sugar and the melted butter. Press the mixture into a buttered 9-inch pie dish. Place the crust in the freezer.
- To make the filling:.
- In the bowl of an electric mixer, beat the softened cream cheese with the sweetened condensed milk until the mixture is smooth. Stir in tequila, triple sec, lime juice, lime zest and food coloring.
- Fold half of the whipped topping into the filling mixture and spoon into the prepared pie shell. Top with the remaining whipped topping and garnish with lime slices.
- Refrigerate the cheesecake 6 hours or overnight.
- Freezes well; remove from freezer about 15 minutes before serving.
MARGARITA PIE (PASTEL DE MARGARITA)
This is an adopted recipe. I think it looks fabulous for a Mexican/Tex-mex feast, particularly on a hot summer night, but have not yet tried it. Comments from those who get to it before I do are appreciated via a review. Thanks!
Provided by spatchcock
Categories Pie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine milk, triple sec, Tequila, lime juice, whipped cream and food coloring.
- Fill crust with mixture.
- Cover and freeze 4 to 5 hours or overnight. Let stand several minutes prior to cutting.
- Garnish each slice with whipped cream, lime slice and mint leaves.
MARGARITA PIE
Steps:
- For the crust: In a medium mixing bowl mix crushed pretzels with butter and press into 9-inch pie pan.
- For the filling: In a small saucepan combine 1/2 of the limeade and gelatin, heat until dissolved and cool completely. Combine remaining limeade, condensed milk, gelatin mixture and zest in a large bowl. In a separate mixing bowl, whip cream until soft peaks form. Fold whipped cream into milk mixture and mound into crust. Chill 2 hours and garnish with candy lime slices.
FROZEN KEY LIME PIE MARGARITAS
This frozen margarita was inspired by the flavors of a cool and creamy Key lime pie. Whip up a batch of these easy frozen margaritas for Cinco de Mayo or anytime you want a sweet and refreshingly tart treat! Use Key limes--which have a wonderful floral aroma and flavor--if you can find them, but common limes work as well. Freshly squeezed juice will have the best flavor, but you can also find bottled Key lime juice--just be sure to buy unsweetened juice if you go for packaged juice. If you prefer a mocktail, simply replace the tequila with water.
Provided by Amy Traynor
Categories Healthy Lime Recipes
Time 5m
Number Of Ingredients 6
Steps:
- To rim glasses (optional): Place graham crackers in a zip-top bag and crush with a rolling pin. Spread the crumbs in a shallow bowl. Run a lime wedge along the rims of 2 margarita glasses; dip the rims in the crumbs.
- To prepare margaritas: Combine tequila, Key lime juice, condensed milk and ice in a blender. Blend on high until smooth. Divide the margaritas between the 2 prepared glasses (or other margarita glasses). Garnish with lime slices, if desired.
Nutrition Facts : Calories 286.7 calories, Carbohydrate 34.2 g, Cholesterol 13 mg, Fat 4.8 g, Fiber 0.6 g, Protein 4.1 g, SaturatedFat 2.3 g, Sodium 113.8 mg, Sugar 24.8 g
BAKED MARGARITA PIE
There is no alcohol in this version. I was drawn into Williams Sonoma cooking store by the delicious aroma of this pie baking. They were kind enough to share the simple recipe, which I promptly made the minute I got home. Although their brand of Margarita mixer is recommended, I did try this with another brand I purchased at my local grocery and it still came out delicious. This is a rich, citrusy flavored tart. Prep time does not include chilling time once pie has baked.
Provided by HeatherFeather
Categories Pie
Time 20m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450 F and have ready a premade graham cracker pie shell (either 9" or slightly larger) or if you prefer, a baked& cooled regular pie pastry.
- Whisk together the margarita mixer, the eggs, and the sweetened condensed milk until smooth.
- Pour into the pie shell and bake for about 10-15 minutes, or until pie is almost set and the top is getting bubbly and edges of filling are just beginning to brown.
- I placed a pie shield over the crust edges to keep them from overbrowning- if you do not have one, you can cover the crust edges with some foil.
- Set pie onto a wire rack to cool to room temperature, then cover and place in fridge until fully cooled, at least 1 hour.
- Before serving, garnish with whipped cream.
STRAWBERRY MARGARITA PIE
Steps:
- Combine pretzel crumbs, butter, and sugar, mix well. Press firmly on bottom and up sides of a lightly buttered 9-inch pie pan.
- Combine milk, lime juice, strawberries, tequila and triple sec, blend well.
- Fold in Cool Whip.
- Pour into crust. Place in freezer for four to eight hours. Remove from freezer and let stand 10 minutes before serving.
- Garnish with whipped cream or Cool Whip.
MARGARITA PIE
Make and share this Margarita Pie recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Pie
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Crush pretzels in plastic bag.
- Combine all crust ingredients in bowl.
- Press crust mixture onto bottom and up sides of 9-inch Pie Plate; set aside. Zest both limes.
- Juice both limes.
- Combine lime zest and juice with rest of filling ingredients and fold together.
- Pour filling into crust. Chill 25-30 minutes.
MARGARITA PIE
Steps:
- For the crust: In a medium mixing bowl mix crushed pretzels with butter and press into 9-inch pie pan.
- For the filling: In a small saucepan combine 1/2 of the limeade and gelatin, heat until dissolved and cool completely. Combine remaining limeade, condensed milk, gelatin mixture and zest in a large bowl. In a separate mixing bowl, whip cream until soft peaks form. Fold whipped cream into milk mixture and mound into crust. Chill 2 hours and garnish with candy lime slices.
NO-BAKE FROZEN MARGARITA PIE
No-Bake Frozen Margarita Pie is cool and creamy, with a salty-sweet pretzel crust and a frosty filling flavored with fresh lime juice, tequila, and triple sec. Or omit the liquor and boost the lime juice for a family-friendly variation!
Provided by Samantha Skaggs
Categories Dessert
Time 6h20m
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 622 kcal, Carbohydrate 57 g, Protein 7 g, Fat 41 g, SaturatedFat 25 g, Cholesterol 136 mg, Sodium 435 mg, Fiber 1 g, Sugar 41 g, ServingSize 1 serving
MARGARITA PIE
This differs from Dawn's version on some of the portion sizes. More tequila is one way it differs. You also have the option as to freeze this or chill in the refrigerator.
Provided by Charlotte J
Categories Pie
Time 4h20m
Yield 1 "9 inch pie"
Number Of Ingredients 11
Steps:
- In saucepan, melt margarine; stir in pretzel crumbs and sugar.
- Mix well.
- Press crumbs on bottom and up sides of a buttered 9-inch pie plate; chill.
- In large, combine sweetened condensed milk, lime juice concentrate, tequila and triple sec; mix well.
- Fold in whipped cream.
- Pour into pie crust.
- Freeze 4 hours until firm OR Chill 2 hour in the refrigerator until firm.
- Garnish as desired.
MARGARITA PIE
This creamy pie tastes just like the drink. Don't skip the salted lime wedge garnish!
Provided by Food Network Kitchen
Categories dessert
Time 7h50m
Yield one 9-inch pie
Number Of Ingredients 12
Steps:
- 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.
MARGARITA PIE II
Kind of like key lime pie with a kick. Not for children. Make it as potent as you like. I recommend adding a bit of sugar if you double the alcohol. Top with fresh sliced limes or strawberries for presentation.
Provided by DELANIA
Categories World Cuisine Recipes Latin American Mexican
Time 2h5m
Yield 8
Number Of Ingredients 6
Steps:
- Whisk together the limeade concentrate, milk, tequila, and triple sec in a bowl. Fold in the whipped topping, and pour into the prepared pie crust. Freeze until firm, at least 2 hours.
Nutrition Facts : Calories 395.9 calories, Carbohydrate 62 g, Cholesterol 16.7 mg, Fat 12.9 g, Protein 5.1 g, SaturatedFat 6.8 g, Sodium 167.1 mg, Sugar 53.1 g
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