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.
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
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
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.
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
Make it ahead, and dessert will be ready when you need it. No baking is needed with this frosty pie!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 6h25m
Yield 8
Number Of Ingredients 7
Steps:
- In small bowl, mix cracker crumbs and powdered sugar. Stir in 1/4 cup margarita mix until crumbly. Press mixture firmly against bottom and side of 9-inch glass pie plate.
- In large bowl, mix sherbet, 1/3 cup margarita mix and the tequila. Gently swirl in frozen yogurt. Spoon mixture into crust; spread evenly.
- Cover; freeze 4 to 6 hours or until firm.
Nutrition Facts : Calories 220, Carbohydrate 44 g, Cholesterol 5 mg, Fiber 1 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 35 g, TransFat 0 g
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
I haven't tried this pie yet, but it looks good and sounds like it would be a really light refreshing summer dessert. If you try it first, let us know how you like it. Bake time is freezing time. Prep is my guestimation.
Provided by keen5
Categories Pie
Time 4h30m
Yield 1 9inch Pie
Number Of Ingredients 10
Steps:
- For pretzel crust, stir together crushed pretzels and sugar.
- Stir in melted margarine or butter.
- Spread mixture evenly into a 9-inch pie plate.
- Press onto bottom and sides to form a firm, even crust.
- Bake in a preheated 375 degrees F oven for 5 minutes or till edge is lightly browned.
- Cool on a rack.
- For filling: in a large mixing bowl combine sweetened Condensed milk, limeade concentrate, tequila, orange liqueur, and, if desired, food coloring.
- In a medium mixing bowl beat whipping cream till soft peaks form; fold into tequila mixture.
- Spoon filling into crust.
- Cover and freeze about 4 hours, or till firm.
- Let stand 10 minutes before serving.
- If desired, garnish with lime slices.
Nutrition Facts : Calories 3933.7, Fat 189, SaturatedFat 88.2, Cholesterol 461, Sodium 4380.6, Carbohydrate 515.4, Fiber 6.8, Sugar 331.4, Protein 60.4
MARGARITA PIE (NON - ALCOHOLIC)
Make and share this Margarita Pie (non - alcoholic) recipe from Food.com.
Provided by Amber of AZ
Categories Pie
Time 20m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 5
Steps:
- Set the lime aid till slushy.
- Set out the ice cream until soft.
- Lightly, with a hand mixer mix ice cream and lime aid together.
- Pour mixture into crust and freeze.
- Set out 5 minutes before slicing.
- Decorate with limes and frozen raspberries.
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.
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.
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