National Margarita Day and Frozen Margarita Pie

Hey there everyone. Did you know that today is National Margarita Day? My first thought was to post Hubby’s recipe for a Cadillac Margarita – strictly top shelf all the way. Then again, Hubby doesn’t really have a recipe. It’s all a matter of eyeballing, tasting and adjusting. So skip that.

Then I thought I’d share a few of our favorite Mexican dinners that would go great with a butt-kicking Margarita. You know, things like Spicy Beef and Chorizo Tacos or Shredded Pork Tacos would be good. Or maybe even a bit pot of Pork Salsa Verde . . . but then again, it’s the dead of winter and not much is happening in my garden. Besides, I’d bet you have a treasure trove of your own favorite Mexican Dishes, right?

How about a Margarita Dessert? While this is a recipe I shared with you once before, as part of a Cinco de Mayo menu, it’s worth sharing again. This way, instead of being buried beneath a collection of recipes for things like Jalapeno Deviled Eggs and Chorizo Enchiladas, this awesome pie can take center stage to strut its stuff. Hope you enjoy!

Frozen Margarita Pie
Crust
1 cup Pretzels, crushed
1/4 cup Sugar
1/3 cup margarine, melted

Heat oven to 375 degrees.

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.

Filling
1 (14 ounce) can sweetened condensed milk
1/3 cup frozen limeade concentrate, thawed
2 tablespoons tequila
1 tablespoon orange liqueur
3 drops green food coloring, or as needed
1 cup heavy whipping cream

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. Add garnish just before serving.

Finishing
1 Cup Heavy Whipping Cream
1/2 Cup Powdered Sugar
1 lime, sliced

Chill mixing bowl and whip attachment for mixer in freezer for at least 1 hour.

Remove bowl from freezer. Pour heavy cream into chilled bowl. Attach whip and begin whipping cream on medium speed until soft peaks form.

While cream whips, sift powdered sugar and set aside until ready to use. When soft peaks form, slowly add sugar and continue to whip on medium-high until stiff peaks form.

Transfer whipped cream to a pastry bag fitted with a star. Pipe decorative stars around margarita pie. Add sliced limes and serve.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen