Margarita Pie Eagle Brand Recipes

MARGARITA PIE (EAGLE BRAND)

Steps:

• In a small saucepan, heat margarine; stir in pretzel crumbs and sugar. Mix well. Press crumbs on bottom and up sides of buttered 9-inch pie plate; chill. In a large bowl, combine EAGLE Brand, REALIME, tequila and triple sec; blend well. Mix in whipped cream. Turn into prepared crust. Freeze or possibly refrigeratetill hard (4 hrs in freezer or possibly 2 hrs in refrigerator*). Before serving, garnish with whipped cream and pretzels if you like. Chill or possibly freeze leftovers. Makes one 9-inchpie. appear in the book. (Trish McKenna)

MARGARITA PIE

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.

MARGARITA PIE

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.

MARGARITA PIE

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.

MARGARITA/KEY LIME PIE

Steps:

• 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.