Margarita Pie

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Makes: 8 servings
Cook: 10 minutes
  • 4 egg yolks

  • 1 can (14-ounce) sweetened condensed milk, Eagle Brand®

  • 1⁄2 cup frozen margarita mixer, thawed, Bacardi®

  • 1⁄4 cup tequila, Don Julio®

  • 2 or 3 drops green food coloring

  • 1 (9-inch) shortbread crumb crust, Keebler® Ready Crust®

  • Frozen whipped topping, thawed, Cool Whip®

  • Chopped, toasted macadamia nuts (optional)

  • Lime slices (optional)


Preheat oven to 350°. In a large bowl, beat yolks with an electric mixer on medium speed about 2 minutes or until pale. Add sweetened condensed milk; beat about 4 minutes or until light and fluffy. Using a rubber spatula, scrape down side of bowl. Add margarita mixer, tequila, and green food coloring; beat until well mixed. Pour mixture into shortbread crumb crust.

Bake in preheated oven for 10 to 15 minutes or just until set. Cool in pan on a wire rack. Chill in refrigerator until ready to serve. Use a pastry bag fitted with a star tip (or a heavy-duty zip-top bag with a corner snipped off) to pipe whipped topping around the edge of the pie. Sprinkle with chopped macadamia nuts and garnish with lime slices (optional).

Strawberry Margarita Pie: Prepare as directed, except subsitute frozen strawberry margarita mixer for the margarita mixer, red food coloring for the green food coloring, and strawberry slices for the lime slices.

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