Margarita Pie: Shake, Shake, Shake, Senora…

MargeritaPieIngredientsMargaritas shouldn’t just come in a salt-rimmed glass!

I frequently make my favorite keylime pie using a recipe I found on Pinterest. However, I also had a couple tablespoons of tequila I knew I wouldn’t use anytime soon, so I put two and two together and came up with…that’s right… Margarita Pie!

By using my favorite keylime pie recipe, I just added a little tequila, lemon juice, and orange juice to the filling, and some salt to the graham crust.

Margarita Pie (adapted from “Mom on TimeOut’s Keylime Pie“)
Serves: 8 servings

INGREDIENTS:

Graham cracker crust

  • 1½ cups ground graham crackers
  • ⅓ cup granulated sugar
  • 1 T salt
  • 6 tbsp butter, melted

Key Lime Filling

  • 2 14 oz cans sweetened condensed milk
  • ½ cup light sour cream
  • ½ cup lime juice
  • 2 Tablespoons tequila
  • 1 Tablespoon orange juice
  • 1 Tablespoon lemon juice
  • zest from 1 lime and 1 lemon

Whipped Cream Topping

  • 1 cup heavy whipping cream
  • ½ cup powdered sugar
  • 1 tsp vanilla extract

INSTRUCTIONS:

Graham cracker crust

  1. Preheat oven to 375F.
  2. Mix graham cracker crumbs, sugar, salt, and butter in a small bowl.
  3. Press the crumb mixture into an 8″ – 9.5″ pie pan.
  4. Bake for 7 minutes.
  5. Cool for at least 30 minutes.

Key Lime Filling

  1. Preheat oven to 350F
  2. Whisk together sweetened condensed milk, sour cream, lime juice, tequila, orange juice, lemon juice, lemon zest and lime zest in a medium bowl.
  3. Pour into prepared graham cracker crust and bake for 10 minutes.
  4. Let pie cool slightly before chilling. Chill for at least 3 hours.

Whipped Cream Topping

  1. Beat heavy cream and sugar together in a mixer until stiff peaks form.
  2. Beat in vanilla.
  3. Spread or pipe the whipped cream on top of the cooled pie.
  4. Top with additional lime zest if desired.