Wednesday, June 1, 2011

Margarita Pie


4 large egg yolks
1 - 14 ounce can sweetened condensed milk
1/3 cup fresh lime juice
2 tablespoons tequila ( gold )
4 teaspoons minced lime zest ( colored peel)
1 tablespoon Triple Sec
1 - 9 inch prepared graham cracker pie shell ( 6 oz )
unsweetened whipped cream, for topping
thinly sliced lime rounds, as garnish

Preheat oven to 350 F

In a large bowl, whisk together the yolks and condensed milk. Add the lime juice and whisk for 1 minute.
Whisk in the tequila, lime zest and triple sec. Pour the mixture into the pie shell. Bake until the filling is lightly but evenly set
and the edges of the shell are lightly browned, about 12 minutes. Cool to room temperature then refrigerate into; ready to serve, at least 2 hours.

To serve, cut pie into wedges and top with dollop of whipped cream and garnish with lime round.

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