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 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.
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 ALA AL ROKER
From Al Roker book "Big Bad Book of Barbecue" The only cooking required is for the crust.
Provided by dojemi
Categories Pie
Time 18m
Yield 1 pie
Number Of Ingredients 12
Steps:
- Position rack in center of oven; preheat to 350°.
- 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.
Nutrition Facts : Calories 4620.2, Fat 239.1, SaturatedFat 144.1, Cholesterol 779.1, Sodium 2029.4, Carbohydrate 564, Fiber 4.3, Sugar 487.6, Protein 77.9
AL ROKER'S SPICY BEEF CHILI
"Spicy, meaty and with just the right amount of beans, it's a terrific chili". I made this after watching Al Roker make it on his morning show. My family prefers the more tradional mild ground beef and beans type of chili but I needed a change. It is spicy, but I personally did not find this too spicy. If you are not overpowered by hot italian sausage that has simmered away, then you should be fine. This is the first chili I have eaten more than 1 bowl of. The first I have made using a diced meat. I made this using 45oz. kidney beans per family preference. Simmered an additional 45 minutes before adding the beans. I did find that it took a lot more time than 15 minutes to thicken. Possibly due to the rain here? Much thicker and better on day 2! If it were not for my partners "delicate" palate, I would up the heat a bit. Cooking times were provided by the recipe with the 45 minutes being active cooking time.
Provided by MamaBear23
Categories Pork
Time 2h45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a large enameled cast-iron casserole or soup pot, heat the oil. Season the chuck with salt and pepper.
- Add half of the chuck and cook over moderately high heat until browned, about 5 minutes. Using a slotted spoon, transfer the meat to a plate. Repeat with the remaining chuck.
- Add the sausage and cook until browned, breaking it up with a spoon, about 4 minutes. Add the sausage to the diced chuck.
- Add the chopped onion to the casserole and cook over moderate heat until tender, about 4 minutes.
- Add the garlic and cook for 2 minutes.
- Stir in the chili powder, paprika, cumin and the chuck, sausage and any accumulated juices. Cook, stirring until fragrant, about 1 minute.
- Add the tomatoes and their juices and the water. Cover and simmer over moderately low heat for 1 hour.
- Stir in the beans and simmer uncovered until thickened, about 15 minutes. Season with salt if desired.
- Serve the chili in deep bowls, passing the cheese, scallions, sour cream and cilantro on the side.
PLATINUM BLONDIES
The recipe for these rich and tasty treats came from an Al Roker cookbook courtesy of the Food Network. Blondies have been popular in America even longer than brownies. This recipe would be appropriate for any U.S. region.
Provided by PanNan
Categories Bar Cookie
Time 50m
Yield 16 2inch squares
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Grease an 8" square baking pan.
- Beat sugar and egg until fluffy, about 3 minutes with mixer.
- Add vanilla and butter, and beat to mix well.
- In a small bowl, stir flour, baking soda, and salt.
- Add flour mixture to the butter mixture, beat just until incorporated.
- Don't overmix.
- Stir in the pecans and white chocolate with a spoon.
- Note: I buy a good quality white chocolate bar, and beat it in the package with a heavy spoon or meat tenderizer to break it up into chunks before opening the package, and pouring into the mixture.
- Spoon the batter into the pan and smooth the top.
- Bake for 25- 30 minutes, until the top is dry and golden, and a knife inserted in the center comes out with just a few crumbs, not perfectly dry yet.
- Remove from the oven and cool.
- Cut into 2" squares.
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