Frozen Margarita Pie
From jovi_nutt 16 years agoIngredients
- ***Pretzel Crust*** shopping list
- 3 cups thin salted pretzel sticks ( about 4 oz) shopping list
- 3 Tbsp sugar shopping list
- 1 large egg white shopping list
- 1 Tbsp canola oil shopping list
- 1 Tbsp water shopping list
- ***Margarita Filling*** shopping list
- 1 14-oz can non-fat sweetened condensed milk shopping list
- 1/3 c fresh lime juice shopping list
- 2 Tbsp tequila shopping list
- 1 tsp freshly grated orange zest shopping list
- 2 drops green food coloring ( optional) shopping list
- 6 Tbsp warm water shopping list
- 2 Tbsp powdered egg whites shopping list
- Pinch of cream of tartar shopping list
- 1/4 c sugar shopping list
- 1/3 c whipped cream shopping list
- lime slices and sour cream topping (recipe follows) shopping list
- ***sour cream Topping*** shopping list
- 1/3 c nonfat sour cream shopping list
- 1 1/2 Tbsp sugar shopping list
How to make it
- To make crust:
- Preheat oven to 350, lightly oil a 9-inch pie pan or coat it with nonstick cooking spray.
- In a food processor, combine pretzels and sugar. Process until finely ground. Add egg white, oil and water and pulse until moistened. Press firmly into bottom and sides of prepared pan.
- Bake crust for 10 minutes. Cool completely on a wire rack.
- To make filling:
- In a medium bowl, whisk condensed milk, lime juice, tequila, orange zest and food coloring ( if using) until smooth. Set aside.
- In another mixing bowl, combine warm water, powdered egg whites and cream of tartar. Stir gently until egg whites are dissolved, about 2 minutes. With an electric mixter on medium-high speed, beat until soft peaks form. Gradually add sugar, beating until stiff and glossy.
- In a small chilled bowl with chilled beaters, beat cream with an electric mixer on medium speed until soft peaks form. ( Alternatively, use a wire whisk.)
- With a rubber spatula, gently fold reserved condensed milk mixture into beaten whites; fold in whipped cream. Pour filling into cooled crust. Freeze, uncovered, until firm, about 1 hour. Cover and freeze for at least 6 hours more. ( pie will keep well wrapped in the freezer for up to 1 week).
- Soften pie in the refrigerator for 20 to 30 minutes before slicing. Garnish with lime slices and Sour Cream Topping, if desired.
- To make topping:
- In a small bowl, whisk sour cream and sugar until sugar dissolves. If not using immediately, cover and refrigerate for up to 1 day. Enjoy!!!
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