Key Lime Margarita Pie
- 1/2 cup pretzels, finely crushed
- 1/2 cup graham crackers, finely crushed
- 1/4 cup sugar
- 1/3 cup butter, melted
- 1 (14-ounce) can sweetened condensed milk
- 1/3 cup frozen limeade concentrate, thawed
- 2 tablespoon tequila
- 1 tablespoon orange liqueur
- Few drops green food coloring, optional
- 1 cup heavy cream
- Lime slices
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.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Jason Parker, Windstar Cruises