Friday, July 1, 2011

Strawberry Margarita Pie - A little July 4th treat for the grown-ups


So I have shared some neat little recipes for the kiddos for the 
4th of July weekend and I am feeling as though I have totally neglected
the grown-ups!!!
I apologize for this oversight and would like to make it up to you by offering
a recipe for the most delicious pie in the world...don't let the kiddos 
eat this!!!
Strawberry Margarita Pie
***Note***
The amount of tequila used is up to you.  The first time I had this, the ever so lovely lady who made it said she  put quite a bit more in - I believe her words were "As long as it freezes, just keep on adding it"

1 1/4 cups graham cracker crumbs from 9 (2 1/4- by 4 3/4-inch) crackers
2 tablespoons of sugar
5 tablespoons unsalted butter, melted
1 tablespoon finely grated fresh lime zest (from 3 limes)
1/4 cup fresh lime juice (from 2 limes)
1 (14-oz) can sweetened condensed milk
2 tablespoons tequila
2 tablespoons triple sec, Cointreau (or 2 TBL of juice from canned peaches)
1 1/2 cups chilled heavy cream
1 lb strawberries, halved (3 1/2 cups)
MAKE CRUST:  Feel free to buy a crust - the crust is not the point of the pie :)
Put oven rack in middle position and preheat oven to 350°F.
Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a buttered 9-inch metal or glass pie plate (4-cup capacity).
Bake 10 minutes, then cool in pie plate on a rack, about 30 minutes.
MAKE FILLING:
Purée strawberries, zest, lime juice, condensed milk, tequila, and liqueur in a blender until just smooth, then transfer to a large bowl.
Beat cream in another bowl with an electric mixer at medium speed until it just holds stiff peaks. Fold one third of cream into strawberry mixture gently but thoroughly to lighten, then fold in remainder in 2 batches.
Pour filling into crust, mounding it slightly, and freeze, uncovered, until firm, about 4 hours. Remove from freezer and enjoy!



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