Employee Interests
Margarita Pie
Contributed by Aaron Halsne, CNC Machinist, Kent (one of the top pies in the Kent Pi Day (3.14) contest) Ingredients FOR THE CRUST: • 5 ounces salted pretzels, finely crushed in a blender or food processor • ½ cup sugar • 10 tablespoons unsalted butter, melted FOR THE FILLING: • 2 cups heavy cream • 1 (14-ounce) can sweetened condensed milk • ½ cup fresh-squeezed lime juice about 5 limes • 1 tablespoon lime zest, plus additional for garnish (optional)zest before juicing. • 1 -1/2 tablespoons tequila • 1 tablespoon triple sec Instructions • Mix together the pretzel crumbs, sugar, and melted butter. Press into the bottom and up the sides of a 9-inch glass (or Pyrex) pie plate. Set aside. Don’t press too firmly or the crust will stick to bottom • Use an electric mixer to whip heavy cream to soft peaks. In a large separate bowl, stir together the sweetened condensed milk, lime juice, lime zest, tequila, and triple sec until well combined. Gently fold the whipped cream into the condensed milk mixture until just incorporated.
• Pour the filling into the prepared crust and sprinkle with additional lime zest, if desired. Freeze for 6 hours up to overnight, then cover with plastic wrap and re- freeze until ready to serve. • Allow pie to sit at room temperature for about 10 minutes before slicing with a sharp
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