Margarita Pie
Key Lime Pie meets your favorite classic margarita in this luscious dessert.
slices
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
To make an alcohol-free pie leave out the tequila and replace the triple sec with orange juice.
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