Frozen Margarita Pie
This festive pie is ready to party with a zesty, mousse-like lime filling spiked with tequila in a chocolate crumb crust.
1 1/2 cups (3 1/2 ounces) lightly packed miniature marshmallows
2/3 cup half-and-half (light cream)
1 teaspoon grated lime peel
1/4 cup lime juice
1/4 cup tequila
1 cup whipping cream
1 1/2 tablespoons sugar
Lime twists (optional)
20 thin chocolate wafer cookies (5 ounces total)
2 tablespoons melted butter or margarine
- For Filling: In a 3 to 4-quart saucepan over medium heat, stir marshmallows with half-and-half until melted, about 5 minutes.
- Nest pan in ice water; stir often until cool, about 3 minutes. Add lime peel, lime juice and tequila; stir occasionally until cold, 8 to 10 minutes.
- In a bowl with an electric mixer on high speed, whip cream with sugar until it holds soft peaks. Fold in cooled marshmallow mixture, blending well.
- Pour filling into crust and spread level. Freeze until firm to touch in the center, about 1 hour, then wrap airtight and freeze until solid, at least 2 hours longer or up to two weeks.
- Unwrap pie, run a thin knife between crust and pan rim, and remove rim. Set dessert on a flat plate. Let stand at room temperature about 10 minutes to soften slightly, then cut into wedges. Garnish with a twist of lime, if desired.
- For Crust: In a food processor, whirl cookies until finely ground. Add butter and whirl until mixed. Press cookie mixture evenly over bottom and halfway up sides of a 9-inch round cake pan with removable rim.
Makes 8 servings.