Margarita Pie Pastel De Margarita Recipes

MARGARITA PIE (PASTEL DE MARGARITA)

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.

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:

• Crush pretzels in plastic bag.
• Combine all crust ingredients in bowl.
• Press crust mixture onto bottom and up sides of 9-inch Pie Plate; set aside. Zest both limes.
• Juice both limes.
• Combine lime zest and juice with rest of filling ingredients and fold together.
• Pour filling into crust. Chill 25-30 minutes.

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:

• 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.

BAKED MARGARITA PIE

Steps:

• Preheat oven to 450 F and have ready a premade graham cracker pie shell (either 9" or slightly larger) or if you prefer, a baked& cooled regular pie pastry.
• Whisk together the margarita mixer, the eggs, and the sweetened condensed milk until smooth.
• Pour into the pie shell and bake for about 10-15 minutes, or until pie is almost set and the top is getting bubbly and edges of filling are just beginning to brown.
• I placed a pie shield over the crust edges to keep them from overbrowning- if you do not have one, you can cover the crust edges with some foil.
• Set pie onto a wire rack to cool to room temperature, then cover and place in fridge until fully cooled, at least 1 hour.
• Before serving, garnish with whipped cream.