Makes 8 servings
Ingredients
1½ cups (3½ ounces) lightly packed white marshmallows
⅔ cup half-and half (light cream)
1 teaspoon grated lime peel
½ cup lime juice
¼ cup tequila (see note)
20 thin chocolate wafer cookies (about 2 inches wide; 5 ounces total)
2 tablespoons melted butter or margarine
1 cup whipping cream
1½ tablespoons sugar
Directions
- In a 3- to 4-quart pan over medium heat, stir marshmallows with half-and half until melted, about 5 minutes.
- 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.
- 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 cake pan with removable rim.
- In a bowl with a mixer on high speed, whip cream with sugar until it holds sift peaks. Fold in marshmallow mixture, blending well.
- 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 2 weeks.
- 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.
Note: use a silver tequila
