I’ve got March Break on the mind. It happens to us Northerners some time in March. We’ve endured as much winter fun as one should have to, and as the days get longer, the birds start chirping a little louder and the occasional patch of muddy grass pokes through the snow piles, we start to think about warm places. March is really a mind jam – you think spring is coming, but there’s still a ways to go, and the days are frustratingly unpredictable. So many many many many of us head south for a week or so, just to give us the strength to endure the slow tease of springs unveiling.
With that in mind, I thought it might be fun this week to look for a recipe that combines the fun of a classic spring break cocktail with the sin of a sticky sweet treat. The result is a stunning dessert that will leave you feeling like you’ve indulged in a romp at a beach side restaurant without the hangover!
4 large egg yolks
1-14 oz can sweetened condensed milk
1 C Margarita mix (see below for homemade margarita mix)
1-2 T tequila
1-9 inch prepared graham cracker pie shell
Unsweetened whipped cream (optional)
Position rack in the center of oven and preheat to 350. Whisk together the yolks and the condensed milk. Add the margarita mix and whisk for 1 minute. Whisk in the tequila. Pour the mixture into the pie shell and bake until filling is lightly, but evenly set and the edges of the shell are lightly browned, 12-15 minutes. Cool to room temperature, then refrigerate until ready to serve, at least 2 hours. Top wedges with whipped cream (optional) to serve.
Home made Margarita mix
1/2 cup sugar
1 cup water
1 cup fresh lime juice
Mix all ingredients. Cook in a saucepan until all the sugar has dissolved, and mixture has thickened somewhat, about 10 minutes. Let cool. Will keep refrigerated about a month.