Frozen Margarita Pie
Ingredients
- Crust
- 10 Ortega Yellow Corn Taco Shells
- 1/2 cup 1 stick butter
- 1/2 cup granulated sugar
- Filling
- 1 can 14 ounces sweetened condensed milk
- 1/3 cup frozen limeade thawed
- 2 tablespoons orange juice
- 1 drop green food coloring
- 1 cup whipping cream
- Lime curls optional
Instructions
- Place taco shells in food processor and pulse until evenly ground.
- Melt butter in medium saucepan over low heat. Remove from heat. Stir in taco crumbs and sugar until well blended. Press firmly over bottom and up sides of 9-inch pie plate.
- Place in freezer until firm.
- Combine sweetened condensed milk, limeade, orange juice and food coloring in large mixing bowl.
- Whip cream until soft peaks form. Fold whipped cream gently into condensed milk mixture until blended. Pour onto prepared crust.
- Freeze uncovered, 4 hours or until firm. Let stand 10 minutes before serving. Garnish with lime curls, if desired.
Notes
Tip: To crush taco shells without a food processor, place them in a resealable plastic food storage bag and run a rolling pin over the shells until they're evenly crushed.