1 14-ounce can sweetened condensed milk
5 tablespoons tequila
5 tablespoons triple sec
½ cup freshly squeezed lime juice
1 ½ cups whipping cream, beaten until stiff
Graham cracker crust for 9 to 10 inch pie
Blend together condensed milk, tequila, triple sec, and lime juice. Fold in whipped cream. Pour into graham cracker crust and freeze for four hours or until firm. Serve garnished with whipped cream and a slice of lime.
Source:
Davenport, Rita. DeGrazia and Mexican Cookery. Flagstaff, Arizona: Northland Press. c1982. Page 68.
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