FROZEN MARGARITA PIE RECIPES

Steps:

• Melt 6 Tbsp. butter in a small saucepan over medium heat. Let cool slightly.
• Crumble 10 graham crackers into the bowl of a food processor. Add 3 Tbsp. sugar, ¼ tsp. salt, and melted butter to bowl and process until mixture resembles wet sand.
• Transfer graham cracker mixture to a shallow 9" pie pan. Using a measuring cup, press firmly into bottom and up sides of dish. Freeze 20 minutes.
• Meanwhile, whisk ¾ cup heavy cream in a medium bowl until cream begins to thicken to the point you see ripples and stiff peaks begin to form, 3–5 minutes.
• Cut 4 limes in half and juice into a fine-mesh sieve set over a glass measuring cup (you should have about ½ cup juice). Pour lime juice into another medium bowl and whisk in 14 oz. condensed milk, 3 Tbsp. tequila, and remaining ¼ tsp. salt until smooth.
• Fold half of whipped cream into lime juice mixture, carefully folding under and over while turning the bowl. Add remaining whipped cream and continue to fold until no streaks remain.
• Remove pie pan from freezer and pour in filling. Using the back of a spoon, gently spread filling to edge of crust.
• Using a microplane, zest half of the remaining lime over pie.
• Freeze pie at least 8 hours, or preferably overnight.

Steps:

• To make crust: Preheat oven to 350 degrees F. Lightly oil a 9-inch pie pan or coat it with nonstick spray.
• Combine pretzels and sugar in a food processor and process until finely ground. Add egg white, oil and water and pulse until moistened. Press firmly into bottom and sides of prepared pan.
• Bake crust for 10 minutes. Cool completely on a wire rack.
• To make filling: Whisk condensed milk, lime juice, tequila, orange zest and food coloring (if using) in a medium bowl until smooth. Set aside.
• Combine warm water, powdered egg whites and cream of tartar in another mixing bowl. Stir gently until egg whites are dissolved, about 2 minutes. Beat with an electric mixer on medium-high speed until soft peaks form. Gradually add sugar, beating until stiff and glossy.
• Beat cream in a small chilled bowl with chilled beaters with an electric mixer on medium speed until soft peaks form. (Alternatively, use a chilled wire whisk.)
• With a rubber spatula, gently fold reserved condensed milk mixture into beaten whites; fold in whipped cream. Pour filling into cooled crust. Freeze, uncovered, until firm, about 1 hour. Cover and freeze for at least 6 hours more.
• Soften pie in the refrigerator for 20 to 30 minutes before slicing. Garnish with lime slices and Sour Cream Topping, if desired.