This weekend I will be attending a “Sies de Junio” party. The party is mostly going to be a booze fest, however our host is providing snacks, so I decided to be polite and bring a dessert. I saw this recipe a few weeks back and have been thinking about it ever since. I don’t actually like margaritas, but enjoy frozen desserts especially ones with fruit. And there is plenty of fruit around my apartment nowadays. This week in my CSA box I got strawberries, apricots, peaches, and cherries. And a couple of days ago J brought home about two dozen nectarines and plums from the farmers market. It seems like a waste to freeze them, but I don’t want them to turn to mush before my eyes either. I had planned to make two desserts tonight -the pie for the party and something with the peaches. The plan was to leave work early, make a quick dinner, and then bake. As a grad student I should never bank on leaving work on time. 5pm came and went, and before I knew it I was leaving lab at 830. And I still needed to make a trip to the store for condensed milk and whipping cream. On top of that I was tired and grumpy after an 11.5 hr day. Anyway, I decided to buy premade graham cracker crusts (tisk tisk). If this was a dinner party, I would have mustered up the energy to make the pie from scratch. As it is, my friends won’t notice. Hopefully they will be happy with a tasty treat that to my surprise tastes exactly like a strawberry margarita. As for the peaches…here is to hoping they survive another day or two!
Once again a recipe from Annie’s Eats. The recipe makes one big pie or two of the little ones shown above.
Strawberry Margarita Pie
For the crust:
1 1/2 cups graham cracker crumbs
1/3 cup sugar
8 tbsp. unsalted butter, melted
For the filling:
2 cups fresh strawberries, hulled and quartered
1/3 cup sugar
3/4 cup sweetened condensed milk
6 tbsp. tequila
1/4 cup triple sec
3 tbsp. fresh lime juice
Zest of one lime
2 cups heavy cream
Lime slices or wedges
To make the crust, preheat the oven to 350 degrees F. Line the bottom of a 9-inch springform pan with parchment paper. Butter the parchment, as well as the sides of the springform. In a medium bowl combine the graham cracker crumbs and sugar. Add the melted butter and toss with a fork until well combined. Transfer the mixture to the springform pan and evenly cover the sides and bottom of the pan with crumbs (use the bottom of a ramekin to even the bottom crust). Bake in the preheated oven for 13-15 minutes. Transfer to a wire rack to cool completely.
To make the filling, combine the strawberries, sugar, condensed milk, tequila, triple sec, lime juice and lime zest in the bowl of a food processor. Process until completely smooth, scraping down the sides as needed. Transfer to a large bowl. In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream on high speed until stiff peaks form. Add one third of the whipped cream to the puree and gently fold in with a rubber spatula. Stir in the remaining cream.
Pour the filling into the crust, cover, and freeze until firm at least overnight. To remove the springform sides, wrap a towel soaked in hot water around the outside of the pan for 10-15 seconds. Carefully remove the sides of the pan. Before serving, garnish with fresh strawberries and lime slices as desired. To serve, slice with a hot, dry sharp knife, wiping the blade between slices.
The strawberries from our CSA box.
The strawberry and liquor slurry. I sampled some. It really tasted like tequilla.
J sticking his finger in to sample the whipped cream. I forgot to tell him I didn’t add sugar. He wasn’t happy…