margarita icebox pudding pie

Summer is finally here. As I sit at home and wait, fingers crossed, that I will find employment soon, I contemplate my love of summer’s long days. Reading outside in the sun. Tending to my garden. Tipping back a margarita every now and then. Heading down to the local dairy bar for an ice cream treat in the evening. Camping on the weekend. It almost makes me wish that I lived somewhere a bit more tropical, so that I could enjoy these things year round. But if I did – – would I enjoy them so much?

So in the spirit of the season (sorry, Southern Hemispherites), what better way is there to ring in summer than to combine limeade and tequila – the classic flavors of my aforementioned good friend The Margarita – into pie form? Yep, you heard that right – margarita pie.

You have just seen the future, my friend. And the future involves a balmy summer evening, a pretty sunset on the horizon, you, and this pie. Utensils are optional in future scenarioizing.

The tangy lime flavor mixes nicely with the crust, which is made from browned butter and crushed pretzels. Sweet meets savory meets mouth wowing crunchy.

Although this pie began life as a custard, it turned more into a pudding, due to my insistence on packing it full of limeade and tequila. It’s filled with flavor flav, if you will. As such, it doesn’t make for the most beautiful dessert once served. I therefore recommend this: make this dessert in ramequins, with a small amount of crust on the bottom, a generous serving of margarita custard pudding, and a sprinkling of additional crust on top.

Or, if you want to serve this in pie form and have it look classy, do one of two things: reduce the amount of limeade, or fold in some whipped cream. Reducing the liquid will allow a custard to thicken more easily. Folding in whipped cream will add stiffness to the filling, and will keep it in place in the pie plate.

Margarita Icebox Pudding Pie {recipe inspiration here}

Makes 6-8 ramekins or 1 pie (this is deliciously messy – I recommend making it in ramekins)

++Ingredients:++

For the crust

1 3/4 c. pretzels, crushed
7 tbsp butter
1/4 – 1/2 tsp salt, depending on saltiness of pretzels
1/2 c. sugar

For the filling

1 can sweetened condensed milk
1 c. limeade concentrate (use 1/2 c. if you want the pudding to become more custard-like)
3 tbsp tequila
1 egg + 3 egg yolks
3-4 drops green food coloring (optional)
1 c. heavy cream, whipped (optional if you want the pudding to be more fluffy and ‘set’)

++Directions:++

Preheat oven to 375 F. In a sauté pan, melt the butter and cook until it is browned – this will give added depth to the crust’s salty flavor. Combine in a medium bowl with crushed pretzels, sugar and salt; mix. Press into ramekins or pie plate – if using ramekins, reserve a small amount to sprinkle on top of the filling.

Bake crust for 5 minutes – any longer, and it will become too hardened once baked. Allow to cool.

In a pan over medium low heat, combine sweetened condensed milk, limeade concentrate, and 2 tbsp tequila. Cook until it begins to bubble, then lower heat and add eggs, mixing to combine each one. Continue stirring and cook for ten to fifteen minutes. If using less limeade, look for mixture to thicken somewhat; if using 1 c. of limeade, consistency will not change.

Add food coloring if using, and 1 additional tbsp of tequila (the rest will have cooked out for the most part). Mix well. Fold in whipped cream, if using (I did not).

Pour filling into pie crust. If making ramekins, sprinkle additional crust mixture on top. Chill for at least 5 hours. If pressed for time, chill in the freezer – this will, however, make the crust difficult to remove from the plate. Serve, maybe with a shot of tequila on the side?

And speaking of Flavor Flav… a new Public Enemy song comes out today. But why focus on the present when I can dwell in the past? Here’s one of my favorite P.E. songs, off the 1994 record Muse Sick-N-Hour Mess Age.

This isn’t the album version, and I don’t really like it that much – but apparently, the studio version isn’t anywhere to be found on the world wide web. Regardless, check out how insane Flavor is.

Advertisements