Margarita Pie
It’s not Saint Patrick’s Day without some green food. And even though tequila and limes do not come from Ireland, I live in the Southwest, so I am celebrating the Irish holiday with a little Mexican flare. And let me tell you, this pie is goooood! The zesty lime filling is super light, creamy, and bursting with tart citrus flavor; the graham cracker crust is buttery yum; and the whole aesthetic is simple to put together but oh so pretty to look at. The best part of this pie though is the tequila infused whipped cream! Tequila works surprisingly yet fantastically well with cream, and it gives just the right hit of flavor to the pie: enough booze to invoke a margarita without being overpoweringly alcoholic.
And did I mention that this pie is easy peasy lime squeezy? Well it is! In fact it’s probably the easiest pie recipe on this website, so it’s perfect to make with kids or if you’re newer to baking. And while we are enjoying margarita pie for St. Patrick’s day, you could easily serve this at a summer BBQ, potluck, or Cinco De Mayo celebration.
Some tips! Use a food processor to grind up the graham crackers. It makes for a much finer, more consistent crumb than using a bag and rolling pin to crush the crackers. Also, feel free to leave out the tequila if you don’t want it. Just make the whipped cream without it, and you will still have a delicious, virgin margarita pie.
Margarita Pie - Makes 1 10in pie
Equipment:
1 (9in. wide by 1.5in. deep) pie pan
Food processor
Handheld electric mixer or stand mixer
Graham Cracker Crust Ingredients:
12 graham crackers
1/3 cup brown sugar
5 TBS. unsalted butter, melted
1/4 tsp. kosher salt
Lime Filling Ingredients:
2 (14oz.) cans sweetened condensed milk
1 cup plain Greek yogurt (2% or 5%)
1 TBS. lime zest
3/4 cup fresh lime juice (from about 6-8 limes)
Green food coloring (optional)
Tequila Spiked Whipped Cream Ingredients:
1 cup cold heavy cream
2 TBS. tequila
2 TBS. sugar
Lime zest and 8-10 thin lime slices for garnish
Method:
Preheat the oven to 375ºF (use convection bake if you have the option), and set an oven rack in the middle of the oven.
Make the graham cracker crust. Place the 12 graham crackers in a food processor and process until all the crackers are finely and evenly ground. Measure out 1 1/2 cups of graham cracker crumbs and combine them in a bowl with the salt and melted butter. Mix until all the crumbs are evenly coated with butter and form a crumbly tacky dough. Press the dough into the pie dish, making an even layer on the bottom and all the way up the sides of the dish. Bake the crust for 10 minutes until lightly browned.
Lower the oven temperature to 350ºF.
Make the filling. Combine the lime juice, sweetened condensed milk, yogurt, and lime zest in a large bowl. Whisk to create a thick, even filling. Stir in several drops of green food coloring if you would like a more vibrantly colored pie. Pour the filling into the warm pie crust. Bake for another 15 minutes. The filling will have a slight jiggle in the middle.
Allow the pie to cool on a wire rack for 30 minutes, and then put it in the refrigerator to chill completely (3 hours).
Right before serving, make the whipped cream. Combine the cream, tequila, and sugar in a large mixing bowl. Using the handheld electric mixer or the stand mixer fitted with the whisk attachment, beat the cream mixture until stiff peaks form. Spoon the topping onto the chilled pie and garnish with the lime zest and slices. The pie is best eaten the day it’s made because the crust will start to get a bit soggy over time, but it’s still delicious for several days. Store leftovers covered in the refrigerator for up to 5 days.
Recipe adapted from Once Upon a Chef
