Frozen Margarita Pie
James Carrier
Take a margarita from cocktails to dessert by using limes and tequila in a chocolate-crusted frozen pie. Cheers!
How to Make It
Step 1
1
In a 3- to 4-quart pan over medium heat, stir marshmallows with half-and-half until melted, about 5 minutes.
Step 2
2
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.
Step 3
3
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 cake pan with removable rim.
Step 4
4
In a bowl with a mixer on high speed, whip cream with sugar until it holds soft peaks. Fold in marshmallow mixture, blending well.
Step 5
5
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 2 weeks.
Step 6
6
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.
Ingredients
1 1/2 cups (3 1/2 oz.) lightly packed white marshmallows
2/3 cup half-and-half (light cream)
1 teaspoon grated lime peel
1/4 cup lime juice
1/4 cup tequila (see notes)
20 thin chocolate wafer cookies (about 2 in. wide; 5 oz. total)
2 tablespoons melted butter or margarine
1 cup whipping cream
1 1/2 tablespoons sugar
Directions
Step 1
1
In a 3- to 4-quart pan over medium heat, stir marshmallows with half-and-half until melted, about 5 minutes.
Step 2
2
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.
Step 3
3
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 cake pan with removable rim.
Step 4
4
In a bowl with a mixer on high speed, whip cream with sugar until it holds soft peaks. Fold in marshmallow mixture, blending well.
Step 5
5
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 2 weeks.
Step 6
6
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.
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