The family went to Sea World and left me home alone with air condition and a bottle of eye drops. My right eye looks completely normal, but feels as if it’s flipped. I’m not sure what’s going on, but it’s annoying and it’s been like this for 10 days even with medicine. Argh! Right now by best friends are Bausch & Lomb.
But enough complaining! Here’s today’s recipe which I made yesterday and which is a definite repeater. The original source is Epicurious but instead of a graham crackers, I used a pretzel crust. Todd loved it, but I though the pretzel crust was better suited for the traditional margarita pie than the strawberry and would probably go with the original Epicurious graham cracker crust next time. I would add extra Tequila, though. I used 3 T. Also, I tried to garnish it but somebody ate all my strawberries!
- 5 1/2 tablespoons (80 grams) butter
- 1/4 cup (48 grams) sugar
- 1 1/2 cups finely crushed pretzels (4 oz/114 grams)**
- 1 lb strawberries, halved (3 1/2 cups)
- 1 tablespoon finely grated fresh lime zest
- 1/4 cup fresh lime juice
- 1 (14-oz) can sweetened condensed milk
- 3 tablespoons tequila
- 2 tablespoons triple sec
- 1 1/2 cups chilled heavy cream
- Melt the butter in a large microwave-safe bowl. Stir in the sugar and crushed pretzels. Press pretzel mixture across bottom and up sides of a greased glass pie plate. Keep chilled until ready to use.
- Make filling: Purée strawberries, zest, lime juice, condensed milk, tequila, and liqueur in a blender or food processor until smooth, then transfer to a large bowl.
- Beat cream to stiff peaks. Fold one third of cream into strawberry mixture gently but thoroughly to lighten, then fold in remainder in 2 batches.
- Pour filling into crust, mounding it slightly, and freeze, uncovered, until firm, about 4 hours. Remove from freezer and let soften in refrigerator, about 40 minutes, before serving (pie should be semisoft).