Linda's Feed Bag
Margarita Pie
Contributed by Ruth McLeod
This is a great recipe from "Tastes & Treasures A Storytelling Cookbook of Historic Arizona." I purchased the whole book because it has some fascinating history of hospitality venues around the state that are 50 years or older. But then I found the recipes to be so good and easy to make. This one is so pretty to serve. The photos in the book are yummy. I got it at www.HistoricalLeague.org for $24.95 and free shipping. It is a non profit group so all funds raised go right to the Historical Society Museum for education.
Pretzel Crust
1 1/2 cups finely crushed pretzels
1 cup sugar
1/2 cup (1 stick) butter, melted
Pie
1/2 cup fresh lime juice
1 (14 ounce) can sweetened condensed milk
2 tablespoons gold Tequila
2 tablespoons Triple Sec
2 cups heavy whipping cream, whipped
Green food coloring (optional)
For the crust, pulse the pretzels and sugar in a food processor several times to combine. Add the butter in a steady stream and process until well mixed. Press over the bottom and up the side of a 9 inch pie plate sprayed with nonstick cooking spray.
For the pie, combine the lime juice, condensed milk, Tequila and Triple Sec in a bowl and mix well. Fold in the whipped cream. Tint with green food coloring, if you desire a deeper color. Spoon into the crust. Cover with plastic wrap and freeze for 4 hours or up to 1 week. Garnish with additional whipped cream and lime slices.
Note: Do not use fat-free or low-fat pretzels in the crust or the crust will not hold together when cutting. You may substitute graham crackers for the pretzels.
Serves 6 to 8
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Smoke Signals blows your way from High Noon Western Americana of Los Angeles, California, producers of the High Noon Antique Show & Auction for 25 years (1991-2014). Smoke Signals eMagazine was founded in 2010 from a desire to share thoughts and facts with the High Noon community and look at what is going on in the Western world while feeding our readers with great recipes and giving advertisers a chance to blow their own smoke.
And hopefully we educate along the way.
Linda Kohn Sherwood, Editor