Baked Margarita Pie
- 1 prepared graham cracker crusts or 1 pie pastry, baked and cooled (9-10 inch size)
- 3/4 cup bottled margarita mix
- 2 egg yolks (I use jumbo size eggs)
- 1 (14 ounce) can sweetened condensed milk
- sweetened whipped cream, to garnish
- Preheat oven to 450 F and have ready a premade graham cracker pie shell (either 9" or slightly larger) or if you prefer, a baked& cooled regular pie pastry.
- Whisk together the margarita mixer, the eggs, and the sweetened condensed milk until smooth.
- Pour into the pie shell and bake for about 10-15 minutes, or until pie is almost set and the top is getting bubbly and edges of filling are just beginning to brown.
- I placed a pie shield over the crust edges to keep them from overbrowning- if you do not have one, you can cover the crust edges with some foil.
- Set pie onto a wire rack to cool to room temperature, then cover and place in fridge until fully cooled, at least 1 hour.
- Before serving, garnish with whipped cream.
graham cracker crusts, bottled margarita, egg yolks, condensed milk, whipped cream
Taken from www.food.com/recipe/baked-margarita-pie-95551 (may not work)