This frozen margarita pie is decadently delicious for a weekend treat. The recipe is from the most enormous cookbook called America: A Culinary Road Trip the 50 States, that my Canadian bought me for Christmas. At 767 pages, it really is a tome; an homage to the culinary delights of the United States. While combing through and working out which recipes to tackle first (7 types of barbecue sauce, I’m looking at you…) this margarita pie jumped straight out. Totally tacky and yet perfect for this summer heat!
I remember when I was growing up and my mother would buy frozen cheesecakes occasionally as a treat. The ones with the jellied passionfruit layer on top. Not quite ice-cream as they were much richer but still with that headache inducing chill… I now think back and wonder what on earth was in those cheesecakes? And why did I like that strange jellied passionfruit topping so much? Some questions are best left unanswered.
But this margarita pie reminded me of those cheesecakes, so much so I had try it out. Unfortunately, a dessert like this is best eaten in summer when limes are at their most expensive in New Zealand. To counter this, find a good fresh lime juice. We use Lemon Fresh lime juice pouches which can be found in the Seafood section of your supermarket (not in the drinks section as one would think). They keep in the fridge and are perfect making dressings, drinks and slightly tacky frozen desserts.
And this margarita pie is tacky. But there is no heirachy with food; simply there is food that is good or bad and this is definitely good food. This is best shared with friends, and maybe a tequila or two…
Ingredients
- 125gm arrowroot biscuits, broken into pieces
- 1/4 cup sugar
- Pinch of salt
- 115gm unsalted butter, melted
- 2 x cans of condensed milk
- 1 tbsp grated lime zest
- 1/2 cup lime juice
- 1/4 cup tequila
- 1 tbsp orange liqueur, such as triple sec or Grand Mariner
Instructions
Preheat your oven to 180 degrees and place the rack in the middle of the oven.
In the food processor, combine the biscuits, sugar, salt and melted butter. Pulse until the mixture is the consistency of wet sand. Firmly press the crumbs into a pie plate to form the crust. Bake until the crust is golden and puffs a little. This should be 8 to 10 minutes. Set aside to cool completely.
In a medium bowl, combine the condensed milk, lime zest, lime juice, tequila and orange liqueur. Put aside for 5 minutes to thicken. Pour into the prepared crust. Cover and freeze until the filling sets. This should take at least 2 hours and up to overnight.
2 comments
Yum! Have put a request in for this to be my birthday cake…
That’s awesome! For a birthday cake to feed a bunch of adults, I would double the filling 🙂