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.