Happy almost Cinco de Mayo, friends! I’ve got one more offering for you. Starting Wednesday, I’ll be all about Mother’s Day. Gotta love the warm holiday season!
Seriously, can we get more holidays like this into the books? I love Cinco de Mayo. It’s just great food and great weather and friends. Mother’s Day is also pretty cool. But first things first. Who can resist a margarita?
I still remember discovering margaritas. There was a restaurant a few blocks away from my D.C. apartment, and they had a brilliant sales plan. In order to keep people waiting for tables happy (and there was always a huge wait on weekends, up to two hours), they’d keep the margarita slushy machines moving with frozen margaritas. Some were plain, some strawberry, and the best ones (my favorite) were swirly. Swirled margaritas are just a true pleasure. They came in tall beer mugs with plenty of salt.
Oh, those irresponsible days, slurping away and eating chips with queso dip, enjoying warm spring nights. Now if I drink a margarita, I pay for it when somebody small wakes me up way too early the next morning. So while I still indulge occasionally I can’t do it much. Instead, I’ve incorporated non-alcoholic margarita flavors into this awesome custard pie.
Recently, Edy’s (they’re called Dreyer’s in other states) premiered a frozen custard line. The second I saw a container in the freezer section, the light bulbs started going off everywhere in my brain.
One of the first things I wanted to do with the custard was incorporate it into a frozen pie. And what better way to begin than with margarita? Now, there is no margarita in here. I mean, no tequila, no margarita. That simple. But the sentiment is there!
You begin with my tricked-out graham cracker crust, which has white chocolate chips melted into the base. Plenty of lime zest, lime juice, and custard later, you’re ready to roll.
This custard softens quickly, which makes it an ideal base for the pie. It’s as basic as baking gets. The lime zest and lime juice play against the sweet custard perfectly, and the graham cracker base provides the same addictive crunch that those little cookie pieces in the best ice cream cakes incorporate.
There are so many options for Cinco de Mayo, but it should be a holiday that comes with ease and sunshine, not hard work and hours in a hot kitchen. This recipe is easy, cool and quick. When you’re done, you might even have time for a real frozen margarita.
And if you can’t get your margaritas the traditional way, there’s always frozen custard. In hot weather, it’s just as good, if not better. Have a great holiday, and I’ll be back Wednesday with a super easy Mother’s Day recipe that anyone, even a child, can bake. And it’s impressive! How’s that for a cliffhanger?
Frozen Margarita Custard Pie
1/3 cup unsalted butter
1/2 cup white chocolate chips
1/3 cup firmly packed brown sugar
1 cup graham cracker crumbs
1 container Edy's vanilla frozen custard, softened (but not melted)
2 tablespoons lime zest
1/2 cup lime juice
- Preheat the oven to 350. Coat a nine or ten-inch pie plate with cooking spray and set aside.
- In a microwave-safe bowl, melt the butter and white chocolate. Stir until smooth. Mix in the graham cracker crumbs and brown sugar until the crumbs are moist. Press the crumb mixture into the bottom and up the sides of the prepared pie plate, being sure that you pack the crust tightly with your fingers.
- Bake for 15 minutes. Remove from the oven and cool.
- When the crust is cool, make the pie filling. Using a wooden spoon, mix all the filling ingredients in a medium bowl until well combined.
- Scrape the custard into the crust and smooth out the top. Place into the freezer for at least one hour.
- Store in the freezer. Slice into wedges and serve.