Happy Hour: Whisky-Margarita Pie for Hot Days
A frozen treat on a scorching day is the ultimate refresher. Frozen margaritas are a standard go-to, but have you thought of a whisky-infused margarita pie?
- 1 cup pretzels, finely crushed
- ⅓ cup butter, melted
- 1 can sweetened condensed milk
- ⅓ cup frozen limeade concentrate, thawed
- 1 tbsp Jim Beam Apple
- 1 cup heavy whipping cream, chilled
- 3 drops of green food coloring (optional)
- ¼ cup granulated sugar
- Whipped cream
- 1-2 limes sliced then halved (optional)
Preheat the oven to 180 degree Celsius. In a medium bowl, mix the cracker crumbs and butter to make fine mixture. Press the crust onto a 9-inch pie plate after greasing it with cooking spray. Bake until the edges of the crust begins to turn light brown. This will take about five minutes. Remove it from the oven and transfer it onto a cooling rack. If you see that the crust has pulled away from sides, use the back of a spoon to press it back. Let it cool completely. Take a large bowl and whisk the condensed milk, limeade concentrate, Jim Beam Apple, food coloring, tequila and salt together. Let it stand for five minutes.
Beat the cream in a metal or glass bowl until soft peaks start forming. Fold into the condensed milk mixture. Spoon the filling into the cooled crust, smoothing out the pie top. Cover the pie with a plastic wrap and freeze until it becomes firm, for about 4 hours. Let it stand for 10 minutes before serving. If you wish, you can garnish with some more whipped cream and lime slices.
Gather the ingredients, pop the dessert in your freezer and add a wonderful finishing touch to a summertime repast.
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