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.
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.
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.
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.
Time 1h Yield 16 servings. Number Of Ingredients 10 Steps:
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine cake mix, pudding mix, margarita mix, eggs, butter, lime juice and zest; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Transfer batter to prepared pan. Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., Meanwhile, combine glaze ingredients. Drizzle over cake.
Time 35m Yield 8 serving(s) Number Of Ingredients 10 Steps:
Combine milk, triple sec, Tequila, lime juice, whipped cream and food coloring. Fill crust with mixture. Cover and freeze 4 to 5 hours or overnight. Let stand several minutes prior to cutting. Garnish each slice with whipped cream, lime slice and mint leaves.
Time 2h30m Yield 8 servings Number Of Ingredients 8 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.
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.
More about “margarita pie pastel de margarita recipes”
Time 1h25m Yield 8 Number Of Ingredients 9 Steps:
Mix graham cracker crumbs, melted butter, and brown sugar in a bowl. Press crumb mixture into an 8-inch pie dish to form a crust. Whisk eggs and sweetened condensed milk together in large saucepan. Stir lemon juice and tequila into the egg mixture. Slowly bring egg mixture just to a boil over medium-low heat, stirring constantly until thickened, about 5 minutes. Remove from heat and cool slightly. Pour egg mixture into prepared pie dish. Whisk sour cream and white sugar together in a bowl until well mixed. Spoon sour cream mixture over lemon pie. Refrigerate for at least 1 hour before serving.
