Thursday, June 28, 2012

Margarita Ice Box Pie

I have wanted for some time to make a Margarita flavored ice box pie.  I needed a salty base and I did that with the salty Pretzel Crust (see yesterday's post). Next I need the lime, that was no issue, lime juice did the trick.  The lime was sweetened up easily with condensed milk, but then there was the question of the tequila.  I mulled it over some time as to whether or not I should add tequila flavoring or actual tequila.  In the end I went with a small amount tequila.  I figured that it would not be enough to get the kids drunk and I wanted that flavor to add to the overall margarita feel of the pie.

I will be including the calories at the end of the recipe, but please sit down before you look.  No, really.  Sit down.  It's shocking, but in moderation totally doable.  I had this pie a couple of times the week of father's day, and I still lost weight.

The Ingredients

1 pretzel crust
1 14-ounce can of sweetened condense milk
1/2 cup lime juice
2 tablespoons tequila
1 8-ounce package of whipped topping, thawed but kept refrigerated
lime (for pie beautification)

The Tools
stand mixer or electric mixer
spoonula or scraper

The Cooking or Rather the Mixing and Chilling

On a slow speed combine the sweetened condensed milk and lime juice

Add the tequila.  Don't forget to taste the tequila first and after and several hours later.

Gently fold in the whipped topping.  Now, you could use homemade whipped cream in this step.  Just make about 2 cups worth.

Pour the filling into the crust.  You will notice that the filling is not lime green in color.  I could have added some food coloring to make it green, but I chose not to do so.

Place the pie in the freezer and allow it to freeze/cool for about 2 hours.  Take it out of the freezer about 15 minutes before you cut it.

Recipe source: My Brain

The recipe serves 8 even slices.  Calories are per slice

Calories: 615 (aren't you glad you sat down)
Protein: 8 grams
Fat: 24 grams
Sodium: 971 mg
Fiber: 2
Potassium: 160

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