Last month I took a short, but wonderful, trip to Mexico for a friend’s wedding. I’ve been dreaming of margaritas and beaches ever since, which is how this margarita pie found its way into the Pi(e) Day lineup. Enjoy it and think warm thoughts!
1 14-ounce can sweetened condensed milk
5 tablespoons tequila
5 tablespoons triple sec
1/2 cup freshly squeezed lime juice
1 1/2 cups whipping cream, beaten until stiff
graham cracker crust for 9- or 10-inch pie
Blend together condensed milk, tequila, triple sec, and lime juice.
Fold in whipped cream.
Pour into graham cracker crust and freeze for four hours or until firm.
Serve garnished with whipped cream and a slice of lime.
By De Grazia and Mexican Cookery (1982) by Rita Davenport