Recipe: Margarita Pie (baked, using sweetened condensed milk)

MARGARITA PIE

"We infuse the wonderful flavor of margaritas in almost every aspect of our cuisine along the border, and dessert is no exception. I have been on a quest to make the perfect margarita pie - not too tart, not too sweet. Here is what I think is the perfect margarita pie, not only because of its flavor but also the ease of preparation."

3 medium limes, divided use
4 eggs, divided use
1 (14 ounce) can sweetened condensed milk
1/3 cup prepared margarita mix
3 drops green food coloring
1 (9 inch) prepared vanilla-flavored cookie crumb crust*
1 (8 ounce) container of whipped topping

Preheat oven to 350 degrees F.

Carefully extract the juice from 2 of the limes (this should produce about 4 tablespoons of fresh lime juice) and set aside. Discard the peels. Slice the remaining lime into thin slices and set aside.

In a medium-sized mixing bowl, beat 2 whole eggs and 2 egg yolks together with an electric mixer until the mixture is a lemony-yellow color. Discard or save the remaining egg whites for another recipe.

Add the lime juice, condensed milk, margarita mix, and food coloring to the egg mixture and beat on medium speed for 2 to 3 minutes until the mixture slightly thickens. Pour into the prepared pie shell.

Bake for 25 minutes until the center of the pie is firm. Remove from the oven and let cool for 10 minutes.

Top with whipped cream and serve.

*Look for the vanilla-flavored cookie crumb crust near the graham cracker crusts in the baking section of your grocery store.

Makes 6 servings
Source: Simply 7: Quick Southwest Recipes Just 7 Ingredients Away by Kelley Cleary Coffeen