Margarita Pie – Classic Dessert Meets Classic Cocktail
Margarita Pie!! A crunchy graham cracker crust is filled with tequila-spiked lime custard! Key Lime Pie meets your favorite cocktail. Leave out the liquor for a classic Key Lime Pie.
I’ve mentioned before that I’m not that big on mixed drinks, I’m definitely more of a wine drinker. When I do have a cocktail, it’s almost always a classic Margarita. I love the flavor of tequila and prefer a simple Margarita made with good tequila, fresh lime juice and a little orange liqueur.
For my nephew’s graduation party my sister asked me to make a Key Lime Pie since that’s one of his favorites.
I love anything lime so was happy to make the pie, and figured I’d do something interesting with the recipe so I could post it on the blog.
How to get the right balance for a Margarita Pie.
- I immediately thought that the only thing better than a creamy key lime pie, would be a key lime pie flavored like a classic Margarita.
- The trick was to add enough of the liqueur so the pie tasted like the drink, but not so much that it no longer tasted like a key lime pie.
- If you don’t do alcohol simply eliminate the liqueur for a more classic version of Key Lime Pie.
So, here it is, my Margarita Pie! The flavors were exactly as I wanted on the very first try.
Watch the recipe video to see how to make Margarita Pie.
Now that you’ve made this recipe what should you do with all the extra egg whites? Check out this collection of recipes that use extra whites for some great ideas.
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Margarita Pie
Ingredients
Graham Cracker Crust
- 8 oz graham cracker crumbs (1 ½ cups)
- 2 oz granulated sugar (1/4 cup)
- 3 oz unsalted butter (melted)
Filling
- 6 large egg yolks
- 28 oz sweetened condensed milk (two 14 oz cans)
- 2 limes (finely grated zest)
- 8 oz fresh lime juice (1 cup (about 6-8 limes))
- 4 oz tequila (½ cup (see note))
- 1 oz Orange Liquer (2 tablespoons)
Assembly
- 12 oz heavy cream (1 ½ cups)
- 1 oz confectioner’s sugar (¼ cup)
- ½ teaspoon vanilla extract
Instructions
Graham Cracker Crust
- Preheat the oven to 350 °F. Combine 8 oz graham cracker crumbs and 2 oz granulated sugar in a small bowl. Sprinkle 3 oz unsalted butter (melted) over the crumbs and toss to combine. Press the crumbs into the bottom and sides of a 9" pie plate. Bake until golden brown, about 10 minutes. Make the filling while the crust bakes.
Filling
- In a medium bowl, mix together 6 large egg yolks, 28 oz sweetened condensed milk, finely grated zest from 2 limes. Whisk in 8 oz fresh lime juice, 4 oz tequila and 1 oz Orange Liquer. Pour the filling into the baked crust.
- Return the pie to the oven and bake until the filling is set, about 25 minutes. Cool to room temperature then refrigerate several hours or overnight.
Assembly
- Whip 12 oz heavy cream with 1 oz confectioner’s sugar and ½ teaspoon vanilla extract. Pipe or spread the cream onto the filling.
- Refrigerate until serving, serve chilled.
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Video
Notes
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Thank you so, so much! Shopping for the ingredients and can’t wait to prepare it!
Hi Eileen! Just wanted to share the compliments I received with this pie recipe. I was told it was “ridiculously delicious”!! I used tequila and doubled the crust recipe as you suggested. . The only issues I had was trying to determine when the crust had browned because graham cracker is already brown in color. Also, I noticed the lime zest could be seen as little green specks in the pie although I used a zester.. Not sure if that is the norm, but it really doesn’t matter because it was truly an incredible looking and tasting pie! Thank you Eileen for your help!
Hi Kay, I see what you’re saying about the crust. I think I go by how it smells. It doesn’t really matter since the crackers are already baked. It’s baked to melt the sugar and bind it all together. I like seeing the little flecks of lime zest in the filling. Show’s you used the real fruit! Glad it was a hit.
Thank you Eileen for your reply and suggestions for the crust. It sounds perfect! For a classic Key Lime pie, can I use regular limes for the pie or must they be key limes? I would like to use a small amount of liquor to enhance the flavor which liquor do you suggest and how much? Finally, must I also adjust the measurements of all the ingredients in the recipe, or will the measurements remain the same for a classical key lime pie? Sorry for so many questions, however I will be baking this pie for someone who claims to be a “Key Lime pie connoisseur” hence I extremely want to impress. {gulp}.
I use regular limes just because I don’t want to juice tiny little key limes, but it’s up to you. I used tequila and grand marnier in this pie, since those are the liquors used in a margarita. You could use either or both, any amount you’d like and no need to adjust the other ingredients.
Thank you Eileen for your reply and suggestions for the crust. It sounds perfect! For a classic Key Lime pie, can I use regular limes for the pie or must they be key limes? I would like to use a small amount of liquor to enhance the flavor which liquor do you suggest and how much? Finally, must I also adjust the measurements of all the ingredients in the recipe, or will the measurements remain the same for a classical key lime pie? Sorry for so many questions, however I will be baking this pie for someone who claims to be a “Key Lime pie connoisseur” hence I extremely want to impress. {gulp}.
I want to make a Key Lime Pie using this recipe. Any suggestions how I could do this? Also, my family member loves a ‘buttery’ graham cracker crust. Is there any way to make it taste more buttery without ruining the crust? Can the pie be served on a platter instead of the original baking pan/dish? If so, ow would I remove it from the pan without it falling apart? Thank you Eileen!
*my family member loves a buttery, thick graham cracker crust. Is there any way to make it thicker and more buttery without ruining the crust?
*If so, how would I remove it from the pan without it falling apart?
Hi Kay. If you want a thicker crust you could do 1.5 or 2x the recipe for the crust. You’d have to experiment with adding more butter to see how far you can push it. I wouldn’t try to remove the pie from the original dish for serving, I’m not sure it would hold together. Although if you have a double thick crust you could try it if you’re willing to take the chance that it would fall apart. I’m not sure how you’d lift a whole pie from the pan without breaking it up. I have transferred a partially cut pie from the pie plate, but never a whole pie.
Just gotta say, you had me at the title. This is pure perfection- cannot WAIT to try it!
Thanks, Karly. It’s so good!