Margarita/key Lime Pie
"Gives a kick to key lime pie.. tones down the straight margarita pie..."
- Ready In:
- 20mins
- Ingredients:
- 14
- Yields:
-
2 pies
ingredients
-
Key Lime Part
- 1 graham cracker pie crust
- 1 can eagle brand sweetened condensed milk
- 3 egg yolks
- 1 cup sour cream
- 1⁄2 cup fresh lime juice
- 3 -4 drops green food coloring
-
Margarita Part
-
Crust
- 2 cups butter (optional)
- 1 1⁄4 cups crushed pretzels (optional)
- 1⁄4 cup sugar (optional)
-
Filling
- 1 can eagle brand sweetened condensed milk
- 1⁄3 cup lime juice
- 2 -3 tablespoons tequila
- 2 tablespoons triple sec or 2 tablespoons Grand Marnier
- 1 cup whipping cream, whipped
directions
- The combined recipe makes 2 crusts, so either use 2 graham cracker pie crusts, or if you’re ambitious, make 2 pretzel crusts (double the ingredients for the crust and pat into 2 pie pans).
- Make the 2 Key Lime pies first- they’ll seem shallow, but remember you’re going to top them with Margarita topping.
- Cool pies.
- Make the Margarita Pie filling, spread over the top of the Key Lime pies, then chill.
-
Key Lime Pie Directions:
- Beat egg yolks until light and lemon colored.
- Add lime juice.
- Stir in milk, sour cream and food coloring.
- Pour into pie crust.
- Bake 15 minutes in 325 degree oven.
- Chill.
-
Margarita Pie Directions:
- Crust: In small saucepan, melt margarine; stir in pretzel crumbs and sugar.
- Mix well.
- Press crumbs on bottom and up side of buttered 9 pie plate; chill.
- Filling: In large bowl, combine Eagle Brand, lime juice, tequila and triple sec.
- Blend well.
- Fold in whipped cream.
- Turn into prepared crust.
- Freeze or chill until firm.
- Before serving, garnish with whipped cream and pretzels, if desired.
- Refrigerate or freeze leftovers.
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