No-bake nomness – with alcohol! Whee… Recipe adapted from Food.com; makes 16 cupcakes (or one 9″ pie, if you’re so inclined).

 

 

 

 

 

 

 

 

 

Miniature Margarita Pies

 

Crust:

1 cup digestive biscuit crumbs (about 8 biscuits)

2 tbls sugar

5 tbls melted butter

Filling:

1 (398 g) can sweetened condensed milk

40 ml Triple Sec or Cointreau

40 ml tequila

¼ cup fresh lime juice

2 cups heavy cream , whipped

green food colouring (optional)

 

Line muffin pans with paper muffin cups (the American style, as always).

Combine the crust ingredients and press into the muffin cups. Use a little less butter than you think you need; the crust should be a bit crumbly. This is because the pies are frozen, and if you use plenty of butter you will end up with crusts that are rock hard and all but unbreakable.

Combine filling ingredients. Add a few drops of food colouring at a time (and mix) until the batter is tinted a gentle minty green.

Cover cupcakes and freeze for 4-5 hours or overnight.

Garnish with whipped cream, lime slices, mint leaves, and other pretty things. Let stand at room temperature for about 15 minutes before digging in.