Margarita Mini Pies

• Produce

  • 1 Lime

• Canned Goods

  • 1/3 cup Limeade concentrate, frozen

• Baking & Spices

  • 1 Food coloring, green
  • 1/4 Sugar
  • 1 Whipped cream

• Snacks

  • 1 cup Pretzels

• Dairy

  • 1/3 cup Butter
  • 1 14 ounce can Condensed milk, sweetened
  • 1 cup Heavy whipping cream

• Other

  • 2 tablespoons tequilla (optional

Found on bloomdesignsonline.com

Description

Ingredients

• 1 cup finely crushed pretzels (Since there are so many sizes and shapes of pretzels you will need pulse a few handfuls of your pretzels in a food processor until you have enough)
• ¼ sugar
• ⅓ cup butter melted
• 14 ounce can sweetened condensed milk
• ⅓ cup frozen limeade concentrate thawed
• 2 tablespoons tequilla (optional)
• green food coloring (optional)
• 1 cup heavy whipping cream
• 1 lime for garnish (optional)
• whipped cream for garnish

Directions

• Preheat oven to 375 degrees.
• Mix pretzels and sugar together in a bowl; stir in butter.
• Put 1 tablespoon of the mixture into mini muffin pans vessels ; press into bottom and slightly up sides to form a firm, even crust.
• Bake crust in the preheated oven until edges are lightly browned, about 5 minutes. Cool on a wire rack.
• Mix sweetened condensed milk, limeade concentrate, tequilla and green food coloring in a large bowl.
• Beat cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the whipped cream will form soft mounds rather than a sharp peak.
• Fold whipped cream into sweetened condensed milk mixture.
• Spoon or pour filling into cooled crust.
• Cover pies with plastic wrap and freeze until firm, about 4 hours.
• Run a knife around the edge of the mini pies to remove from the pan.
• Garnish with whipped creme