I’ve been searching for a good Spring recipe to try and stumbled upon this when I visited a Williams Sonoma recently. Ironically, this week in Salt Lake City it has rained and even snowed so it doesn’t feel much like Spring but I’ll be drinking mojitos and making margarita pie despite the weather. Maybe my attitude will bring on some sunny days.
I look forward to patio weather, sitting outside at some of our favorite restaurants in Salt Lake and enjoying a good meal. I can’t wait to fire up the grill and make use of our backyard patio as well. What do you love about Spring?
adapted from a recipe of a friendly employee at Williams Sonoma
1 graham cracker crust
2 packages of 8 oz cream cheese
1 cup of margarita mix
1 can sweetened condensed milk
*Soften cream cheese in microwave for about 30 seconds to a minute. (Make sure you take it out of the foil wrapper and put in microwave safe bowl!) In a mixer, or with a whisk and strong arm, beat the cream cheese until smooth. Add the margarita mix and sweetened condensed milk and whisk until smooth and fluffy. Pour into graham cracker crust and refrigerate for about half and hour. Or you can freeze it for about 15 minutes.
To me, the pie looked a bit plain so, if you want to embellish it a bit you can add some natural sugar crystals around the rim of the pie to make resemble a margarita.
*This recipe is super easy. The only think you could mess up is if you don’t soften the cream cheese, it could end up with some chunks, looking a bit like cottage cheese instead of looking like marshmallow cream.