MARGARITA PIE
Steps:
- For the crust: In a medium mixing bowl mix crushed pretzels with butter and press into 9-inch pie pan.
- For the filling: In a small saucepan combine 1/2 of the limeade and gelatin, heat until dissolved and cool completely. Combine remaining limeade, condensed milk, gelatin mixture and zest in a large bowl. In a separate mixing bowl, whip cream until soft peaks form. Fold whipped cream into milk mixture and mound into crust. Chill 2 hours and garnish with candy lime slices.
MARGARITAVILLE ON MY MIND PIE
Much like my favorite key lime pie recipe, but using regular Persian limes and adding tequila and triple sec. The salty sweet pretzel crust will make this taste just like that frozen concoction that helps you hang on... TIME DOES NOT INCLUDE CHILLING TIME OF 5 HOURS.
Provided by Lori Loucas @jostlori
Categories Pies
Number Of Ingredients 12
Steps:
- Butter a 9 inch pie pan. Put the pretzels in a ziploc bag and use a rolling pin or the bottom of a glass to crush them. Place in a bowl and add the sugar and melted butter. Combine. Press into the bottom and sides of the prepared pie pan. Chill for at least an hour.
- Combine the condensed milk, lime zest, lime juice, tequila, and triple sec. Optionally, you can add a drop of green food coloring (I don't because we prefer it au naturale). Gently fold in JUST one cup of the whipped cream. Pour into the crust. Freeze for 4 hours, or until firm.
- To serve, garnish each slice with a dollop of the remaining whipped cream and a thin slice of lime.
MARGARITA PIE
This creamy pie tastes just like the drink. Don't skip the salted lime wedge garnish!
Provided by Food Network Kitchen
Categories dessert
Time 7h50m
Yield one 9-inch pie
Number Of Ingredients 12
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.
MARGARITA PIE
Put a Margarita Pie on the table tonight with help from My Food and Family. Our creamy Margarita Pie is great for the warmer months or year-round.
Provided by My Food and Family
Categories Home
Time 2h
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375ºF.
- Prepare and bake crust in 9-inch pie plate as directed on package for one-crust baked shell. Cool.
- Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in lime juice.
- Beat pudding mix, milk, orange juice and lime zest in large bowl with whisk 2 min. Add gelatin mixture; whisk until blended. Refrigerate 30 min. or until thickened.
- Spoon pudding mixture into crust. Refrigerate 30 min. or until firm. Top with COOL WHIP before serving.
Nutrition Facts : Calories 250, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 2.585 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 0.8776 g, Sugar 0 g, Protein 4 g
MARGARITAVILLE KEY LIME PIE
Steps:
- 1. Preheat oven to 325 degrees. Use an electric mixer on medium speed to combine sweetened condensed milk, egg yolks, and lime juice. Mix just until ingredients are combined. Pour filling into graham cracker pie shell.
- 2. Bake on middle rack for 20 minutes or until filling jiggles only slightly when shaken. Cool. Cover pie and chill in refrigerator for a couple hours before serving.
- 3. Make mango sauce by bringing mango juice to a boil in a medium saucepan over medium heat. Reduce heat and simmer for 30 minutes or until sauce thickens. Cover and chill.
- 4. Make raspberry sauce by combining water and raspberries in a medium saucepan over medium heat. Bring to a boil then reduce heat and simmer raspberries for 10 minutes. Use a potato masher or a large spoon to crush the raspberries as they boil. Strain raspberry seeds from water, then put the liquid back into the saucepan and add the sugar. Bring mixture back to a boil, reduce heat and simmer for 15 to 20 minutes or until the sauce thickens. Cover and cool sauce until you are ready to serve the pie.
- 5. Prepare dessert by dribbling some mango sauce and some raspberry sauce onto a small plate (use spoons or squirt bottles). Place a slice of pie onto the sauce, add a dollop of whipped cream to the top of the pie slice with one half of a thin lime slice on top of the whipped cream.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MARGARITAVILLE PARTY PIE
This is a really funky dessert, great for picnics and barbecue parties. Jimmy Buffett would be so proud!
Provided by Mirj2338
Categories Pie
Time 15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix crushed pretzels, margarine, and sugar.
- Press into the bottom of a 9-inch pie pan, also coat the sides.
- In a bowl mix tequila, orange liqueur, condensed milk, and lime.
- Pour half of the mixture in another bowl.
- Add strawberries and a few drops of red food coloring to one half.
- Fold in 1 cup whipped cream.
- To other half, add only a drop or two of yellow food coloring and 1 cup whipped topping.
- Spoon into crust, alternating colors.
- Freeze for 4 hours or overnight.
Nutrition Facts : Calories 548.1, Fat 25.6, SaturatedFat 16.7, Cholesterol 57.6, Sodium 754.1, Carbohydrate 73.5, Fiber 1.7, Sugar 39.7, Protein 8.9
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