Margarita Pie

By RossanaV

PER SERVING 287 CAL., 50% (144 CAL.) FROM FAT; 1.2 G PROTEIN; 16 G FAT (10 G SAT.); 28 G CARBO (.4 G FIBER); 267 MG SODIUM; 55 MG CHOL.

Ingredients

• 2/3 * 2/3 cup O Organics™ Half & Half
• 2 * 2 cups Safeway Mini Marshmallows
• 1 1/2 * 1 1/2 tsp. grated lime zest, divided
• 1/4 * 1/4 cup fresh lime juice
• 1/4 * 1/4 cup tequila, or 3 tbsp. fresh orange juice plus 1 tbsp. fresh lime juice
• 1/4 * 1/4 cup orange-flavored liqueur such as Cointreau, or fresh orange juice
• 3 * 3 cups Safeway Mini Twist Pretzels
• 6 * 6 tbsp. O Organics™ Granulated Sugar, divided
• 6 * 6 tbsp. melted O Organics™ Salted Sweet Cream Butter
• 1 * 1 cup Lucerne® Whipping Cream

Preparation

Step 1

1. Pour half and half into a medium saucepan and stir often over medium-high heat until simmering, about 3 minutes. Remove from heat, add marshmallows, and stir often until melted, about 4 minutes. Let cool, then whisk in 1/2 tsp. lime zest, lime juice, tequila, and liqueur until smooth.
2. In a food processor, whirl pretzels and 1/4 cup sugar until fine crumbs form. Add butter; whirl until mixed. Press pretzel mixture evenly over bottom and 3/4 in. up sides of a 9-inch cake pan with a removable rim.
3. In a bowl with a mixer on high speed, whip cream with remaining 2 tbsp. sugar until it holds soft peaks. Fold in marshmallow mixture, blending well.
4. Pour filling into crust and spread level. Sprinkle with remaining 1 tsp. lime zest. Freeze until firm to touch in the center, about 1 hour, then wrap airtight and freeze until solid, at least 1 more hour or up to 1 week.
5. Unwrap pie, run a thin knife between crust and pan rim, and remove rim. Set dessert on a plate. Let stand 15 to 20 minutes to soften. Cut into wedges.