My hubby and I hosted a dinner party this weekend. We provided the main dish and everyone else was to bring the rest of the meal. I realized on the day of the party that no one was bringing dessert. You can't come to my house and not have dessert! I had to come up with something fun and fast.
A few weeks ago, I tried Pioneer Woman's Key Lime Pie recipe. It was delicious! I used to make a no-bake margarita pie with a pretzel crust. It was always yummy and a big hit! Thinking of both of those desserts gave me an idea...
I started by placing a few handfuls of pretzels into my food processor and chopping them into crumbs.
I put 4 tablespoons of butter into my pie plate and melted it in the microwave. I then added 1/4 c. sugar and the pretzel crumbs, a little over a cup into the pie plate.
I mixed everything together and pressed the mixture into the bottom and up the sides of the pie plate.
The pretzels provide that wonderful salty compenent to the margarita flavor of this pie. I put the crust into a 325 degree oven and baked it for 9 minutes. I let it cool while I made the filling. This is where the recipe from Pioneer Woman comes in, I used her recipe for the filling.
It started with gobs and gobs of fresh lime zest!
I used two limes worth because they were pretty small limes. Then I juiced those two limes along with 3 of their friends!
I put the lime juice and zest into the bowl of my mixer with two egg yolks and beat it all together. Next, I added a can of sweetened condensed milk...
I beat it all until it was nice and frothy and then... I strayed from the recipe and took it down my favorite path...
I added 2 tablespoons of Patron Anejo and...
I added 2 teaspoons of Cointreau Orange Liqueur. I'm telling you, I could eat this straight from the bowl!!! I poured all of this goodness into the pretzel pie crust.
I baked this for 16 minutes and placed it on the cooling rack. Once it was cool enough to go in the refrigerator, I wrapped it with plastic wrap and stored it in the frig until we finished dinner -- probably about 4 hours. When I was ready to serve the pie, I whipped some fresh whipping cream with a few tablespoons of sugar and topped the pie with that and some more zest.
We all dug in and ohhhed and ahhhed our way through this pie. And I have to admit that sharing this with friends made it taste even better!
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