Margarita Pie

Refrigerator pies and I have a special bond - I don't have to bake them, and they don't have to pay rent for a spot on my counter...it's a win-win. Margarita Pie is a personal favorite of the man I love and it's not a labor of love to create. It's almost unfair to receive compliments, which you will, for making something so simple, creamy and uniquely delicious that uses margarita mix as its base ingredient.

Crust Elements

2 C Graham Cracker Crumbs

1 Stick Butter, melted

Crust Directions

1. Preheat oven to 315° Fahrenheit.

2. In a small mixing bowl, add graham cracker crumbs and melted butter; stir with a spatula until mixture looks like fine sand.

3. Pour mixture into a pie dish and press into the bottom and up the sides evenly using your fingers or the back of a spoon.

4. Bake for about 8 minutes and set aside to cool.

Filling Elements

2 Cans Sweetened Condensed Milk

1 T Lime Zest, Finely Grated

1 C Lime Juice, Freshly Squeezed

3 T Margarita Mixer

1 Tsp Orange Liqueur

1/8 Tsp Sea Salt

Lime Wheels

Filling Directions

1. In a large mixing bowl, add condensed milk, lime zest, lime juice, margarita mixer, liqueur and salt; stir well.

2. Let mixture stand for five minutes to thicken.

3. Pour margarita filling over cooled graham cracker crust and cover with plastic wrap.

4. Refrigerate for at least 2 hours to allow pie to completely set.

5. Pipe infused whipped cream around the outside edge of the pie, or serve with a dollop of whipped cream and a lime wheel!

xo, Melissa