Frozen Margarita Pie

What better desert for a hot summer evening than a frozen margarita pie?  The pie is cold, it tastes like a cross between a key lime pie and a weak margarita, and the saltine cracker crust is unique and goes well with the tequila theme.

38 (one sleeve)	saltine crackers
6 tbl	melted butter
1½ tbl	sugar
1	egg white, beaten
2 cups	whipping cream
14 oz can	sweetened condensed milk
2 tbl	tequila
1 tbl	triple sec
½ cup	freshly squeezed lime juice (usually 4 to 6 limes)
1 tbl + 1 tsp	fresh lime zest

Preheat your oven to 350°. Put the saltines in a food processor and pulse and process until they are almost a fine powder.  The pieces should be no larger than kosher salt. 
 
Add the processed crackers, melted butter, sugar, and egg white to a medium bowl.  Stir until everything is combined.  Grease a 9-inch deep-dish pie plate with butter.  Transfer the cracker mixture to the pie plate and press firmly into bottom and up sides.  Bake the crust for 10 minutes or until lightly browned.  Take the pie crust out and let it cool completely on a wire rack.
 
While the pie crust is cooking, zest 3 or 4 limes, then juice them.  Add the sweetened condensed milk, tequila, triple sec, lime juice, and 1 tablespoon of the lime zest to a bowl and whisk until it is thoroughly mixed together.  Put this into the freezer while the crust cools but don’t let it freeze solid.
 
Beat the whipping cream with an electric mixer on medium-high speed until you get soft peaks.  This should take 2 to 3 minutes.
 
Make the pie filling by gently folding the whipped cream into the condensed milk mixture.
 
Pour the pie filling into the pie crust, spread it around evenly, and sprinkle the remaining teaspoon of lime zest over the top for decoration.  Now put the pie in your freezer for at least 6 hours.  Once the pie has completely frozen, take it out, slice it, and serve.

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