30/07/2023
Creamy, sweet, tangy and tequila-y…What could be better? For a sweet ending to National Tequila Day, this is the best Summer Pie.
It’s worth a shot!
FROZEN MARGARITA PIE
For the Crust
2 cups butter cookies or vanilla wafers
1 cup thin salted pretzel sticks
1 large egg white
1 tablespoon canola oil
1 to 2 tablespoons water
In a food processor, combine the cookies and pretzels and process until finely ground. Add the egg white, oil and 1 tablespoon water and pulse until moistened. Add more water, if necessary, to create a moist mixture that holds together. Spray a 9" pie pan generously with non-stick cooking spray. Press the crust mixture into the bottom and sides of the pan. Bake the crust at 350° for 10 minutes. Cool completely.
For the Filling
One 14 ounce-can sweetened condensed milk
1/2 cup lime juice
3 tablespoons Tequila
1 teaspoon freshly grated orange zest
3 egg whites
Pinch of cream of tartar
1/4 cup granulated sugar
1/3 cup heavy whipping cream
In a mixing bowl, whisk together the condensed milk, lime juice, Tequila and orange zest.
In a separate bowl, using an electric mixer, beat the egg whites until foamy. Add the cream of tartar and continue to beat on medium speed. Gradually add the sugar and continue to beat the egg whites until stiff and glossy.
In another bowl, beat the cream with an electric mixer until soft peaks form.
Using a rubber spatula, gently fold the egg whites into the condensed milk mixture. Then fold in the whipped cream. Pour the filling into the cooled crust and freeze, uncovered, until firm, about 1 hour. Cover and freeze for at least 6 hours more.
Allow the pie to soften slightly before serving.