Margarita Pie Ala Al Roker Recipes

Steps:

• For the crust: Preheat the oven to 350 degrees F. Process the graham crackers and sugar in a food processor to a fine crumb. Add the melted butter and tequila, and pulse until moist. Press the crumbs into a 9-inch pie plate, and bake until firm, 12 to 15 minutes. Let the crust cool completely on a wire rack.
• For the filling: Whisk together the condensed milk, limeade, tequila, lime juice, liqueur and salt in a large bowl until smooth and combined. Beat the cream with an electric mixer fitted with a whisk attachment on medium-high speed in another large bowl until stiff peaks form. Reduce the speed to low, and drizzle in the condensed milk mixture. Return the mixer to medium-high, and beat until the mixture is completely incorporated and fluffy, about 30 seconds, stopping to scrape down the side of the bowl if necessary. Transfer the filling to the cooled crust, cover loosely with plastic wrap and freeze until firm, at least 6 hours or overnight.
• Transfer the pie to the refrigerator 30 minutes before serving. Garnish with lime wedges dipped in salt, and serve.

Steps:

• Position rack in center of oven; preheat to 350°.
• In a medium bowl, mix together cracker crumbs and butter. Press into a 9-inch pie plate.
• Bake until crust begins to puff, about 8 minutes.
• Remove from oven; transfer to a cooling rack. If crust has pulled away from sides, use the back of a spoon to press it back. Let cool completely.
• In a medium bowl, stir together condensed milk, zest, juice, tequila, liqueur, and salt.
• Let stand for 5 minutes to thicken.
• Pour filling into crust.
• Cover with plastic wrap, and refrigerate until firmly set, for at least 2 or up to 8 hours.
• Just before serving, whip cream until soft peaks form.
• Fold in sugar and vanilla, whipping until stiff peaks form.
• Garnish pie with whipped cream and lime slices, if using.
• Serve immediately.

Steps:

• In saucepan, melt margarine; stir in pretzel crumbs and sugar.
• Mix well.
• Press crumbs on bottom and up sides of a buttered 9-inch pie plate; chill.
• In large, combine sweetened condensed milk, lime juice concentrate, tequila and triple sec; mix well.
• Fold in whipped cream.
• Pour into pie crust.
• Freeze 4 hours until firm OR Chill 2 hour in the refrigerator until firm.
• Garnish as desired.

Steps:

• Position rack in center of oven; preheat to 350 degrees.
• In a medium bowl, mix together cracker crumbs and butter. Press into a 9-inch pie plate. Bake until crust begins to puff, about 8 minutes. Remove from oven; transfer to a cooling rack. If crust has pulled away from sides, use the back of a spoon to press it back. Let cool completely.
• In a medium bowl, stir together condensed milk, zest, juice, tequila, liqueur, and salt. Let stand for 5 minutes to thicken.
• Pour filling into crust. Cover with plastic wrap, and refrigerate until firmly set, for at least 2 or up to 8 hours.
• Just before serving, whip cream until soft peaks form. Fold in sugar and vanilla, whipping until stiff peaks form. Garnish pie with whipped cream and lime slices, if using. Serve immediately.

Steps:

• In a large enameled cast-iron casserole or soup pot, heat the oil. Season the chuck with salt and pepper.
• Add half of the chuck and cook over moderately high heat until browned, about 5 minutes. Using a slotted spoon, transfer the meat to a plate. Repeat with the remaining chuck.
• Add the sausage and cook until browned, breaking it up with a spoon, about 4 minutes. Add the sausage to the diced chuck.
• Add the chopped onion to the casserole and cook over moderate heat until tender, about 4 minutes.
• Add the garlic and cook for 2 minutes.
• Stir in the chili powder, paprika, cumin and the chuck, sausage and any accumulated juices. Cook, stirring until fragrant, about 1 minute.
• Add the tomatoes and their juices and the water. Cover and simmer over moderately low heat for 1 hour.
• Stir in the beans and simmer uncovered until thickened, about 15 minutes. Season with salt if desired.
• Serve the chili in deep bowls, passing the cheese, scallions, sour cream and cilantro on the side.

Steps:

• Preheat oven to 325°F.
• Grease an 8" square baking pan.
• Beat sugar and egg until fluffy, about 3 minutes with mixer.
• Add vanilla and butter, and beat to mix well.
• In a small bowl, stir flour, baking soda, and salt.
• Add flour mixture to the butter mixture, beat just until incorporated.
• Don't overmix.
• Stir in the pecans and white chocolate with a spoon.
• Note: I buy a good quality white chocolate bar, and beat it in the package with a heavy spoon or meat tenderizer to break it up into chunks before opening the package, and pouring into the mixture.
• Spoon the batter into the pan and smooth the top.
• Bake for 25- 30 minutes, until the top is dry and golden, and a knife inserted in the center comes out with just a few crumbs, not perfectly dry yet.
• Remove from the oven and cool.
• Cut into 2" squares.

Steps:

• Chill all ingredients in a mixing tin over ice.
• Rim the glass with cinnamon and sugar (liberally).
• Shake and strain into a margarita glass, there will be usually be a lot left in the tin, for seconds or thirds.