Take a margarita from cocktails to dessert by using limes and tequila in a chocolate-crusted frozen pie. Cheers!

This Story Originally Appeared On sunset.com

Gallery

Credit: James Carrier

Recipe Summary

Yield:
Makes 8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 3- to 4-quart pan over medium heat, stir marshmallows with half-and-half until melted, about 5 minutes.

    Advertisement
  • 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 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.

  • In a bowl with a mixer on high speed, whip cream with sugar until it holds soft peaks. Fold in 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 2 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.

Chef's Notes

Use a silver tequila.

Nutrition Facts

284 calories; calories from fat 54%; protein 2.7g; fat 17g; saturated fat 9.6g; carbohydrates 28g; fiber 0.6g; sodium 158mg; cholesterol 49mg.
Advertisement