Margarita Pie with Chocolate Walnut Crust
Crust:
1 1/2 cups chocolate wafer crumbs
1/4 lb. butter
1/2 cup walnuts, ground
In food processor, grind chocolate wafers to fine crumbs. Transfer to mixing bowl. Grind walnuts and add to wafer crumbs. Melt butter in saucepan over medium-low heat. Add to crumbs and mix well. Press mixture into bottom and up sides of 9-inch pie pan.
Filling:
1 (14 oz.) can sweetened condensed milk
1/4 cup freshly squeezed lemon juice
1/3 cup freshly squeezed lime juice
1 Tbsp. Triple Sec
1 Tbsp. Tequila
1/2 tsp. salt
1 tsp. lime zest
1 (8oz.) container whipped topping
Semi-sweet chocolate curls for garnish
In large mixing bowl, beat together sweetened condensed milk, lemon juice, lime juice, triple sec, tequila and salt. Stir in lime zest. Fold in whipped topping and spoon into prepared chocolate crust.
Refrigerate for at least 2 hours before serving. Garnish with chocolate curls and serve cold.
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