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Margarita Pie

This recipe is featured in the Histoical Leaugue's recipe book "Tastes & Treasures: A Storytelling Cookbook of Historic Arizona", featuring colorful stories and recipes from historic properties found throughout the state of Arizona.

Pretzel Crust

1 1/2 cups finely crushed pretzels

1 cup sugar

1/2 cup (1 stick) butter, melted

Pie

1/2 cup fresh lime juice

1(14 ounce) can sweetened condensed milk

2 tablespoons gold tequila

2 tablespoons Triple Sec

2 cups heavy whipping cream, whipped

Green food coloring (optional)

For the crust, pulse the pretzels and sugar in a food processor several times to combine.  

Add the butter in a steady stream and process until well mixed.  

Press over the bottom and up the side of a 9 inch pie plate sprayed with nonstick cooking spray.

For the pie, combine the lime juice, condensed milk, tequila and Triple Sec in a bowl and mix well.  

Fold in the whipped cream. Tint with green food coloring, if you desire a deeper color. Spoon into the crust.

Cover with plastic wrap and freeze for 4 hours or up to 1 week. Garnish with additional whipped cream and lime slices.

Note: Do not use fat-free or low-fat pretzels in the crust or the crust will not hold together when cutting.
You may substitute graham crackers for the pretzels. Serves 6 to 8

Organized in 1979, the Historical League,Inc., a 501(c)(3), is a fund-raising arm of the Arizona Historical Society Museum, a Smithsonian affiliate, at Papago Park, Tempe, Arizona. Learn more about their programs and books including: "Tastes & Treasures: A Storytelling Cookbook of Historic Arizona", and the centennial book "Arizona Recollections & Reflections at www.HistoricalLeague.org

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