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Margarita Pie



  • 1 (9-inch) graham cracker pie crust
  • 1 (14 ounce) can sweetened condensed milk
  • 1 1/2 ounces tequila
  • 1 1/2 ounces Triple Sec
  • 4 ounces fresh Mexican lime juice
  • 1 1/2 cups heavy cream, stiffly beaten
  • Whipped cream
  • Thin slices of Mexican lime


  1. In a medium bowl, combine condensed milk, tequila and Triple Sec. Add lime juice. Fold into whipped cream.
  2. Pour into pie shell and freeze 4 to 5 hours.
  3. When ready to serve, garnish with more whipped cream and thin slices of lime.

Makes 8 servings.


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