Margaritaville Party Pie Recipes

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:

• 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.

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.

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.