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Forked slice of margarita lime pie on a plate

MARGARITA LIME PIE

  • Author: Paula Montenegro
  • Prep Time: 40
  • Cook Time: 10
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Cuisine: American

Description

A fabulous key lime pie with tequila and orange liquor resembling a margarita cocktail.

See notes below for adapting and making a regular key lime pie.


Scale

Ingredients

For the cookie crust:

  • 2 cups (200g) ground graham crackers or vanilla wafers
  • 1/2 cup (115g) unsalted butter, melted

For the filling:

  • 2 14-oz cans (400g each) sweetened condensed milk
  • 3/4 cup (180g) lime juice
  • 2 tablespoons tequila
  • 3 teaspoons orange liquor (I use Cointreau, but Triple Sec or Grand Marnier work too)
  • Zest of 2 limes + some more for decorating
  • 5 egg yolks, room tº
  • Sea salt, for serving (optional)
  • Whipped cream, for serving (optional)

Instructions

  1. Have ready a 9-inch (24cm) pie pan with removable bottom.
  2. Preheat oven to 350º F /180ºC.

For the cookie crust:

  1. In a bowl mix ground cookies with melted butter until it has the texture of wet sand. If it’s too dry add an extra teaspoon of melted butter or two.
  2. Put this cookie mixture in the pan and press onto the bottom and sides of the pan, making sure you don’t miss the angles where the bottom and sides meet.
  3. Start with the wall and work your way up to the center, it’s the best way to make sure you don’t run out of cookie mixture for the angles and sides.
  4. Make sure it’s well pressed and no spots remain without cookie mixture.
  5. Bake for 10 minutes, until it starts to dry and brown. Reserve on a wire rack while you make the filling.
  6. Keep the oven turned on.

For the filling:

  1. In a large bowl put the condensed milk and add the egg yolks and mix with a wire whisk or spatula. Don’t beat.
  2. Add the lime juice and mix well. The mixture will thicken almost immediately.
  3. Add the tequila, orange liquor and zest and mix well.
  4. Pour into the cookie crust careful not to overflow it. Put the pie back into the oven and bake for 7-10 minutes, until it firms up but the center still juggles slightly.
  5. Watch it carefully.
  6. Let cool completely on a wire rack, wrap in plastic or put a piece of plastic on top and refrigerate for a few hours or overnight.
  7. When ready to serve, take it out of the fridge 10 minutes before so it’s easier to unmold. Carefully unlock the sides of the pan from the crust (it might feel as though it’s stuck but it will be fine) and place it on a smooth surface. I usually leave the bottom of the pan and transfer it to the serving plate, but you can very carefully lift the pie with a large spatula and transfer it to the serving plate.
  8. Grate some zest on top and sprinkle with a bit of sea salt if you want to.
  9. Or serve it with slightly sweetened whipped cream.

Notes

To make the traditional key lime pie: omit the tequila and orange liquor and use 1 cup of lime juice total.

If your limes are not great, you can use lemons too. I like to use a half cup of lime juice and a half cup of lemon. And zest of 2 limes with the zest of 1 lemon. Serve it with whipped cream, slightly sweetened if you want.

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