Pinche’s Margarita Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Pies, Sweets | 11 | Servings | |
INGREDIENTS
| 3 1/4 | c | Graham-cracker crumbs |
| 3 | T | Sugar |
| 1/3 | c | Unsalted butter |
| Egg yolks | ||
| 14-oz cans sweetened | ||
| 1 | c Triple Sec | |
| 1 | c Tequila | |
| 1 | c Fresh lime juice | |
| Egg whites, beaten stiff |
INSTRUCTIONS
3 ~---------------------PIE--------------------------- : -- condensed milk CRUST: Mix crumbs with sugar and butter, and pat over the bottom and up the sides of a 10-inch x 2-inch deep springform pan. PIE: Preaheat oven to 350=F8 F. Beat yolks 2 minutes. Add milk. Combine tequila, Triple Sec and lime juice in saute pan, and simmer 2 minutes. Refrigerate 15 minutes. Carefully fold egg whites into yolk mixture; do not beat. Add tequila mixture. Pour into prepared crust and bake 25 to 30 minutes in a conventional oven. Remove from oven. Cool and refrigerate until ready to serve, at least 2 hours. from Pinche's Tequila Grill restaurant, printed in Texas Magazine, typed and posted by teri Chesser 4/98 Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Nov 29, 98
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Nutrition (calculated from recipe ingredients)
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Calories: 63
Calories From Fat: 49
Total Fat: 5.6g
Cholesterol: 14.8mg
Sodium: <1mg
Potassium: 1.7mg
Carbohydrates: 3.4g
Fiber: 0g
Sugar: 3.4g
Protein: <1g