I got this out of Sunset Magazine a few years ago. I know it's not the
season for it, but it is REALLY good.

================================================== ===================


Frozen Margarita Pie

1 1/2 cups (3 1/2 ounces) lightly packed miniature marshmallows
2/3 cup half-and-half (light cream)
1 teaspoon grated lime peel
1/4 cup lime juice
1/4 cup tequila (silver is better)
20 thin chocolate wafer cookies (5 ounces total)
2 tablespoons melted butter or margarine
1 cup whipping cream
1 1/2 tablespoons sugar
Lime twists (optional)
1.. In a 3 to 4-quart saucepan over medium heat, stir marshmallows with
half-and-half until melted, about 5 minutes.
2.. Nest pan in ice water; stir often until cool, about 3 minutes. Add
lime peel, lime juice and tequila; stir occasionally until cold, 8 to 10
minutes.
3.. Meanwhile, in a food processor, whirl cookies until finely ground.
Add butter and whirl until mixed. Press cookie mixture evenly over bottom
and halfway up sides of a 9-inch round cake pan with removable rim.
4.. In a bowl with an electric mixer on high speed, whip cream with
sugar until it holds soft peaks. Fold in marshmallow mixture, blending well.
5.. Pour filling into crust and spread level. Freeze until firm to touch
in the center, about 1 hour, then wrap airtight and freeze until solid, at
least 2 hours longer or up to two weeks.
6.. Unwrap pie, run a thin knife between crust and pan rim, and remove
rim. Set dessert on a flat plate. Let stand at room temperature about 10
minutes to soften slightly, then cut into wedges. Garnish with a twist of
lime, if desired.
Makes 8 servings.