CHILI MADNESS with author Jane Butel

Ingredients

• ⅓ cup butter, melted
• 1¼ cup finely crushed salted pretzels
• ¼ cup sugar
• 1 cup heavy (whipping) cream
• 1 can (14 ounces) sweetened condensed milk
• ⅓ cup fresh lime juice, plus 1 whole lime
• 2 tbls tequila
• 2 tbls triple sec

Instructions

Pour the melted butter into a 9-inch pie plate. Add the crushed pretzels and sugar, and mix well in the pie plate. Then press the mixture firmly onto the bottom and up the sides to the rim of the plate. Refrigerate the crust while you make the filling.

Whip the cream in a mixing bowl until soft peaks form.

Combine the sweetened condensed milk, lime juice, tequila, and triple sec in a large bowl, and mix well. Fold in the whipped cream, and pour the filling into the prepared crust.

Slice the lime into thin rounds. Using a sharp knife, slice through the center of each slice up to the inside of the peel on the opposite side. Twist the slice in opposite directions to create a ruffle effect, and place it on the pie in a decorative manner. Repeat with the remaining lime slices.

Freeze the pie, uncovered, until firm, at least 4 hours. You may freeze the pie for up to 24 hours; when it is frozen solid, cover it. If the pie is frozen solid, let it soften in the refrigerator for about 30 minutes before serving. Serves 8 to 12

Variation: Frozen Strawberry Margarita Pie Margarita pie is delicious when made with strawberries. In fact, just like its namesake drink, it can be made with a variety of fruits. In step 3, substitute 1 tablespoon lime juice for the 1/3 cup lime juice, and add 1/3 cup thawed frozen sweetened strawberries. Serves 12

Recipes from Chili Madness: A Passionate Cookbook by Jane Butel, published by Workman Publishing Company, Inc., Copyright ©1980 and 2008 by Jane Butel.

Added Tuesday, Jan. 27, 2009