The margarita cocktail, which some believe was the precursor of the margarita pit (MexGrocer.com)
(photo: courtesy of MexGrocer.com)
How about an adult pie? What? Something like a margarita pie. I’m sure we’ve all heard of the margarita cocktail. It’s become an American favorite: a concoction of tequila mixed with Cointreau or similar orange-flavored liqueur, lime or lemon juice, with the glass often rimmed with salt. Well, there’s an edible version very popular in the western U.S. and the plain states—and that’s the margarita pie.
The origins of this dessert are unknown. Enough to say that this is not a dessert for kids. But if you want to liven up your next bash, and there are no teetotalers around, this is a fabulous dessert.
MARGARITA PIE
1 ¼ cup finely crushed pretzels
¼ cup white sugar
½ cup melted butter
2 limes, zested and juiced
1 (14-ounce) can sweetened condensed milk
4 tablespoons gold tequila
2 tablespoons triple sec or orange-flavored liqueur
1 cup whipped heavy cream
Orange rind twists, for garnish
Mint leaves, for garnish
1. In a medium bowl, combine the pretzels, sugar and butter. Mix well. Press mixture into a buttered 9-inch pie plate. Chill for 1 hour.
2. In a large bowl, combine lime juice, lime zest, condensed milk, tequila, and triple sec. Fold in whipped cream.
3. Pour into cold pie crust and freeze for 4 hours until firm or chill for 2 hours in the refrigerator until firm.
4. Garnish with orange twists and mint leaves, and serve.
Yield: 6 servings or more.
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