Key Lime Margarita Pie
This simple dessert is the perfect ending to a spicy Southwestern meal.
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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 Tbsp. tequila
1 Tbsp. orange liqueur
Few drops green food coloring, optional
1 cup heavy cream
Garnish: 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 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.
Bourbon gives this pie its boozy flavor, but feel free to leave it out since it doesn't change the consistency of the set ganache.
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