Manual

Tequila Sunrise Pie
14 oz sweetened condensed milk (NOT
evaporated milk)
8 oz cream cheese (bring to room temperature)
6 oz frozen tangerine or orange juice from
concentrate (thawed)
2 tablespoons regular or Margaritaville
®
Tropical Tangerine Tequila
1 cup whipping cream (whipped until very stiff)
1 tablespoon grenadine
Red food coloring (optional)
1 - 9 inch graham cracker crumb crust (store
bought or your own)
In medium bowl, beat together condensed
milk and cream cheese; then blend in juice
and tequila. Fold in whipped cream. Remove
1 cup of mixture to a small bowl and blend in
grenadine and 2 drops of food coloring. Pour
both mixtures into pie crust adding the pink
mixture last. Refrigerate 4 hours or overnight
until set. Garnish as desired.
This pie also tastes excellent frozen. Place pie
in freezer for 4 hours or until frozen through.
Serves 8