Cinco de Mayo

According to the History Channel: Cinco de Mayo—or the fifth of May—is a holiday that celebrates the date of the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867). A relatively minor holiday in Mexico, in the United States Cinco de Mayo has evolved into a commemoration of Mexican culture and heritage, particularly in areas with large Mexican-American populations.

According to Time Magazine:  For many Americans, Cinco de Mayo means enjoying Mexican food and probably a few margaritas. But Cinco de Mayo, which means May 5 in Spanish, is probably one of the most misunderstood Mexican holidays.  Contrary to popular belief, Cinco de Mayo is not Mexico’s independence day.  Mexican independence is celebrated Sept.16.  Cinco de Mayo commemorates the Mexican army’s unlikely victory over the French forces of Napoleon III on May 5, 1862, at the Battle of Puebla.  Mexico had trouble paying back war debts to European countries, and France had come to Mexico to collect that debt.  Today, Cinco de Mayo has become more of an American holiday than a Mexican one. But most non-Mexican Americans have “no idea” about the day’s history, said Carlos Tortolero, president of the National Museum of Mexican Art in Chicago.

In honor of Cinco de May, I thought I would share a recipe with you:

Frozen Margarita Pie

INGREDIENTS:

Crust:  1 cup finely crushed pretzels, 1/4 cup white sugar, 1/3 cup margarine, melted

Filling:

1 (14 ounce) can sweetened condensed milk

1/3 cup frozen limeade concentrate, thawed

2 tablespoons tequila, use a good tequila…better flavor

1 tablespoon orange liqueur

3 drops green food coloring, or as needed (optional)

1 cup heavy whipping cream

1 lime, sliced (optional)

DIRECTIONS:

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Mix pretzels and sugar together in a bowl; stir in margarine until evenly incorporated. Spoon mixture into a 9-inch pie plate; press into bottom and up sides of plate to form a firm, even crust.
  3. Bake crust in the preheated oven until edges are lightly browned, about 5 minutes. Cool on a wire rack.
  4. Mix sweetened condensed milk, limeade concentrate, tequila, orange liqueur, and green food coloring in a large bowl.
  5. Beat cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the whipped cream will form soft mounds rather than a sharp peak. Fold whipped cream into sweetened condensed milk mixture. Spoon filling into cooled crust.
  6. Cover pie with plastic wrap and freeze until firm, about 4 hours. Let stand for 10 minutes before serving; garnish with lime slices.

frozen margarita pie

Author: Rhonda Faye

My name is Rhonda. I’m a Mom, wife, philanthropist, hard working, God loving Southern woman that lives in the Midwest (Wisconsin) but grew up in Kentucky. I’m obsessed with sweet tea, desserts, butter, brats and casseroles. Mama taught us how to be a lady but Daddy showed us how to shoot a gun. Hang on we are fixin’ to have some fun.

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