Baked Margarita Pie - cooking recipe

Ingredients

1 prepared graham cracker crusts or 1 pie pastry, baked and cooled (9-10 inch size)
3/4 cup bottled margarita mix
2 egg yolks (I use jumbo size eggs)
1 (14 ounce) can sweetened condensed milk
sweetened whipped cream, to garnish

Preparation

Preheat oven to 450 F and have ready a premade graham cracker pie shell (either 9\" or slightly larger) or if you prefer, a baked& cooled regular pie pastry.
Whisk together the margarita mixer, the eggs, and the sweetened condensed milk until smooth.
Pour into the pie shell and bake for about 10-15 minutes, or until pie is almost set and the top is getting bubbly and edges of filling are just beginning to brown.
I placed a pie shield over the crust edges to keep them from overbrowning- if you do not have one, you can cover the crust edges with some foil.
Set pie onto a wire rack to cool to room temperature, then cover and place in fridge until fully cooled, at least 1 hour.
Before serving, garnish with whipped cream.