Mary's Magical Margarita Frozen Cream Pie

By Eileen Casey

Mary's Magical Margarita Frozen Cream Pie made by Mary Wilson is zesty, tart and delicious. Photos by Eileen Casey

Southampton - Working in an office with women who bake, and who are known for their tasty homemade fare, does remind some of us that deciphering a recipe or list of ingredients to a 'fruitful' end can be as confusing as attempting to decode Einstein's theory of relativity. However, it does create an environment where everyone in the office eagerly awaits a holiday or birthday, or any day for that matter, that is to be commemorated with some delectable concoction from the oven of our own Mary Wilson and Nicole B. Brewer.

The abundance of mouth-watering pies, cookies, cakes, candy and other tooth-rattling but scrumptious treats prepared by these Divas of Deliciousness gave us the idea that maybe our readers might enjoy sharing some of their recipes as well. If so, contact info@hamptons.com.

Be sure to visit "Best Ever Hamptons Apple Pie"

Now, by way of introduction, meet our Controller Mary Wilson, who's recipe below is sure to appeal to those of us who enjoy a little zest to our treats (and I'm not just talking limes!):

Best not to let this pie sit too long before consuming.

Mary's Magical Margarita Frozen Cream Pie

Ingredients
• 1 1/2 cups Graham cracker crumbs
• 6 tbsp. melted butter
• 1/4 cup sugar
• 3 eggs, separated
• 1/2 cup plus 2 tbsp. sugar
• 1/2 cup fresh lime juice
• zest of 1 lime
• 1/4 cup bottled Margarita mix
• 1 cup whipping cream

- Prepare crust: mix Graham cracker crumbs, melted butter and sugar, and press firmly into a 9-inch pie pan. Chill for 10 minutes.
- Filling: be sure to use chilled bowls and beaters.
- In large bowl, beat egg yolks with 1/2 cup sugar and lime zest. Add lime juice and Margarita mix. Set aside.
- Beat egg whites until soft peaks form, gradually adding 2 tbsp. sugar. Set aside.
- Beat whipping cream until stiff.
- Fold egg whites into egg yolk/lime mixture, then gently fold in whipped cream until well blended. Pour into chilled graham cracker crust.
- Freeze three to four hours until firm.

Enjoy!