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Margarita Pie

4 large egg yolks
1 (14-ounce) can sweetened condensed milk
1/3 cup fresh lime juice
2 tablespoons tequila
4 teaspoons minced lime zest (thinnest colored part of peel only)
1 tablespoon Triple Sec
1 (9-inch) prepared graham cracker pie crust
Unsweetened whipped cream for topping
1 lime, thinly sliced, for garnish

Position a rack in the middle of the oven and preheat to 350 degrees.
In large bowl, whisk yolks and condensed milk. Add lime juice and
whisk 1 minute. Whisk tequila, lime zest and Triple Sec into mixture.
Pour mixture into pie shell. Bake until filling is lightly but
evenly set and edges of crust are lightly browned, about 12 minutes.
Cool to room temperature, then refrigerate until ready to serve,
at least 2 hours. To serve, cut pie into wedges and transfer to
dessert plates. Top each wedge with a dollop of whipped cream.
Garnish each plate with a slice of lime and serve immediately. Best
eaten the day it is made. Makes 6 to 8 servings.

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