Frozen Margarita Pie

This festive pie is ready to party with a zesty, mousse-like lime filling spiked with tequila in a chocolate crumb crust.

Recipe Ingredients:

Filling:
1 1/2 cups (3 1/2 ounces) lightly packed miniature marshmallows
2/3 cup half-and-half (light cream)
1 teaspoon grated lime peel
1/4 cup lime juice
1/4 cup tequila
1 cup whipping cream
1 1/2 tablespoons sugar
Lime twists (optional)

For Crust:
20 thin chocolate wafer cookies (5 ounces total)
2 tablespoons melted butter or margarine

Cooking Directions:

1. For Filling: In a 3 to 4-quart saucepan over medium heat, stir marshmallows with half-and-half until melted, about 5 minutes.
2. Nest pan in ice water; stir often until cool, about 3 minutes. Add lime peel, lime juice and tequila; stir occasionally until cold, 8 to 10 minutes.
3. In a bowl with an electric mixer on high speed, whip cream with sugar until it holds soft peaks. Fold in cooled marshmallow mixture, blending well.
4. Pour filling into crust and spread level. Freeze until firm to touch in the center, about 1 hour, then wrap airtight and freeze until solid, at least 2 hours longer or up to two weeks.
5. Unwrap pie, run a thin knife between crust and pan rim, and remove rim. Set dessert on a flat plate. Let stand at room temperature about 10 minutes to soften slightly, then cut into wedges. Garnish with a twist of lime, if desired.
6. For Crust: In a food processor, whirl cookies until finely ground. Add butter and whirl until mixed. Press cookie mixture evenly over bottom and halfway up sides of a 9-inch round cake pan with removable rim.

Makes 8 servings.