Pinche's margarita pie
11 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3¼ | cup | Graham-cracker crumbs |
| 3 | tablespoons | Sugar |
| ⅓ | cup | Unsalted butter |
| 8 | Egg yolks | |
| 2 | (14-oz) cans sweetened condensed milk | |
| ½ | cup | Triple Sec |
| ½ | cup | Tequila |
| ½ | cup | Fresh lime juice |
| 2 | Egg whites; beaten stiff | |
Directions
GRAHAM CRACKER CRUST
PIE
CRUST: Mix crumbs with sugar and butter, and pat over the bottom and up the sides of a 10-inch x 2-inch deep springform pan.
PIE: Preaheat oven to 350=F8 F. Beat yolks 2 minutes. Add milk. Combine tequila, Triple Sec and lime juice in saute pan, and simmer 2 minutes.
Refrigerate 15 minutes. Carefully fold egg whites into yolk mixture; do not beat. Add tequila mixture. Pour into prepared crust and bake 25 to 30 minutes in a conventional oven. Remove from oven. Cool and refrigerate until ready to serve, at least 2 hours.
from Pinche's Tequila Grill restaurant, printed in Texas Magazine, 3/1/98 typed and posted by teri Chesser 4/98 Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Nov 29, 98