Frozen Margarita Lime Pie

Say the word "Margarita" and you have my attention.  A self-proclaimed margarita snob, I like my margarita tart and strong with a heavy dose of lime.  Being somewhat particular, I've been known to send drinks back time and again when they boast only a sweet, somewhat limey and no tequila flavor.  With some 25+ years of margarita experience, I finally know what I like.

And what I like more than the drink itself just may be this Frozen Margarita Lime Pie.  Going against all of my rules, this pie is creamy, somewhat sweet with only a very, very faint hint of tequila (and that might only be because I doubled the ingredient in my pie...).  It does however bring a fabulous lime punch that brings a smile of approval to my face and makes the most perfect summer dessert.

Taking part in the ever popular Pass the Cook Book Club (where we reach to use the sometimes neglected cookbooks already on our shelves, or at least on Kita's shelf), Kita has once again chosen a winner, and another one that I personally don't have on my shelf but after trying this recipe I just might have to buy.  Slushed!: More Than 150 Frozen, Boozy Treats for the Coolest Happy Hour Ever, by Jessie Cross, boasts an Amazon bargain price of under $6.78 (that's under 5¢ a recipe!) and if this Frozen Margarita Pie is a sign of the rest of the book, I'm sold.

Using low-fat cream cheese in my version, no one was any the wiser and my calorie guilt reduced.  The addition of lime juice and zest (we did add a little lemon too) brought a wonderful margarita flavor that combined beautifully with the little bit of tequila and Grand Marnier.  Reminiscent of a cheesecake, I actually preferred the pie a bit less frozen, though others liked the fresh from the freezer texture.

Definitely a keeper, this recipe will be making the rounds this summer everywhere we need to bring a dish.  Thanks Kita!  (I just ordered the book...)

Frozen Margarita Lime Pie
Creamy, bursting with lime, and somewhat irresistible, this pie is reminiscent of a frozen cheesecake and is fabulous straight from the freezer or softened to a softer texture.  Positively a hit for your next dinner invitation!
adapted from Page 134 of  Slushed!: More Than 150 Frozen, Boozy Treats for the Coolest Happy Hour Ever
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Crust:
3 cups graham cracker crumbs (we use Trader Joe's Kitty Kat Cookies - low fat and a perfect crunch) 
3 tbs sugar
5 tbs butter melted (don't skimp here...)

Filling:
16 oz + 1 oz. low fat cream cheese at room temp**
½ cup sugar
6 Tbs freshly squeezed lime juice
2 Tbs freshly squeezed lemon juice
Zest of 1 lime
2 tbs tequila (original recipe called for 2, I used nearly 4)
1 Tbs Grand Marnier (optional, our addition)
Whipped cream  and twisted lime slices for garnish for garnish

Place the cookie crumbs into a medium bowl.  Add the sugar and melted butter and toss with a fork to combine.  Pour the mixture into a pie plate that has been rubbed with butter, then press the crumbs to make the crust.  Place the pie plate with the crumbs into the freezer to freeze while you make the filling.

Jessie's directions recommend microwaving the cream cheese for a  minute or two to warm it up, however we just used room temp cream cheese.
 
Place the cream cheese, ½ cup sugar, lime and lemon juice, lime zest, tequila, and Grand Marnier in the bowl of your stand mixer. Begin beating on low as the mixture may splash over the sides if beaten at a higher speed.  When the mixture comes together, begin beating on medium-high for 5 minutes, until the mixture is fluffy and uniform.  (ours took every bit of that 5 minutes, actually I think I beat it for nearly 7)
 
Pour the filling into your prepared pie curst, smooth surface and freeze overnight.

To serve, remove the pie from the freezer for 10-15 minutes.  Carefully cut with a very sharp knife, running the knife under hot water if you are having difficulty.  Getting that first piece out was a little tough.

Place on a plate and top with whip cream if desired and a slice of lime for garnish.  

Liv Life Note:  I added an extra 1 oz. of cream cheese as I increased the tequila...