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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 10 |
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This is my kind of happy hour, sweet, tart and delicious! Ingredients:
***pretzel crust |
3 cups thin salted pretzel sticks ( about 4 oz) |
3 tbsp sugar |
1 large egg white |
1 tbsp canola oil |
1 tbsp water |
***margarita filling |
1 14-oz can non-fat sweetened condensed milk |
1/3 c fresh lime juice |
2 tbsp tequila |
1 tsp freshly grated orange zest |
2 drops green food coloring ( optional) |
6 tbsp warm water |
2 tbsp powdered egg whites |
pinch of cream of tartar |
1/4 c sugar |
1/3 c whipped cream |
lime slices and sour cream topping |
***sour cream topping |
1/3 c nonfat sour cream |
1 1/2 tbsp sugar |
Directions:
1. To make crust:
2. Preheat oven to 350, lightly oil a 9-inch pie pan or coat it with nonstick cooking spray.
3. In a food processor, combine pretzels and sugar. Process until finely ground. Add egg white, oil and water and pulse until moistened. Press firmly into bottom and sides of prepared pan.
4. Bake crust for 10 minutes. Cool completely on a wire rack.
5. To make filling:
6. In a medium bowl, whisk condensed milk, lime juice, tequila, orange zest and food coloring ( if using) until smooth. Set aside.
7. In another mixing bowl, combine warm water, powdered egg whites and cream of tartar. Stir gently until egg whites are dissolved, about 2 minutes. With an electric mixter on medium-high speed, beat until soft peaks form. Gradually add sugar, beating until stiff and glossy.
8. In a small chilled bowl with chilled beaters, beat cream with an electric mixer on medium speed until soft peaks form. ( Alternatively, use a wire whisk.)
9. With a rubber spatula, gently fold reserved condensed milk mixture into beaten whites; fold in whipped cream. Pour filling into cooled crust. Freeze, uncovered, until firm, about 1 hour. Cover and freeze for at least 6 hours more. ( pie will keep well wrapped in the freezer for up to 1 week).
10. Soften pie in the refrigerator for 20 to 30 minutes before slicing. Garnish with lime slices and Sour Cream Topping, if desired.
11. To make topping:
12. In a small bowl, whisk sour cream and sugar until sugar dissolves. If not using immediately, cover and refrigerate for up to 1 day. Enjoy!!!
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