Margarita-Key Lime Pie With Gingersnap Crust |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
Cool and creamy, a great end to a spicy meal! Comes from Southern Living magazine. Ingredients:
4 large eggs |
1/2 cup fresh key lime juice |
1/4 cup orange liqueur |
1/4 cup tequila |
2 (14 ounce) cans sweetened condensed milk |
2 teaspoons grated lime rind |
2 cups whipping cream |
3/4 cup flasked coconut, toasted |
18 gingersnap cookies, crushed |
3 tablespoons unsalted butter, melted |
lime rind, curls |
sweetened whipped cream |
Directions:
1. Prepare crust:.
2. Stir together coconut, gingersnaps and butter.
3. Press into bottom and up sides of a 9 inch pie plate.
4. Bake at 350 degrees for 8 minutes.
5. Cool on wire rack.
6. Prepare Filling:.
7. In a heavy saucepan, combine, eggs, lime juice, orange liqueur, tequila and condensed milk over medium heat, stirring often approxiately 20 minutes or until temperature reaches 165 degrees. Remove from heat, stir in lime rind; cool completely (approximately 2 hours).
8. Beat whipping cream at high speed with an electric mixer until soft peaks form.
9. Fold into egg mixture.
10. Spoon into Gingersnap crust.
11. Freeze 2 hours or until firm.
12. Let stand 20 minutes before cutting.
13. Garnish if desired.
|
|