Best Margaritaville On My Mind Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MARGARITA PIE



Margarita Pie image

This creamy pie tastes just like the drink. Don't skip the salted lime wedge garnish!

Provided by Food Network Kitchen

Categories     dessert

Time 7h50m

Yield one 9-inch pie

Number Of Ingredients 12

14 graham cracker sheets (2 sleeves)
3 tablespoons sugar
6 tablespoons unsalted butter, melted
1 tablespoon tequila
One 14-ounce can sweetened condensed milk
1/2 cup defrosted limeade concentrate
1/4 cup tequila
2 tablespoons fresh lime juice
2 tablespoons orange-flavored liqueur, such as Triple Sec
1/4 teaspoon kosher salt, plus more for garnish
1 cup heavy cream
Eight 1/2-inch lime wedges (from 1 or 2 limes)

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Process the graham crackers and sugar in a food processor to a fine crumb. Add the melted butter and tequila, and pulse until moist. Press the crumbs into a 9-inch pie plate, and bake until firm, 12 to 15 minutes. Let the crust cool completely on a wire rack.
  • For the filling: Whisk together the condensed milk, limeade, tequila, lime juice, liqueur and salt in a large bowl until smooth and combined. Beat the cream with an electric mixer fitted with a whisk attachment on medium-high speed in another large bowl until stiff peaks form. Reduce the speed to low, and drizzle in the condensed milk mixture. Return the mixer to medium-high, and beat until the mixture is completely incorporated and fluffy, about 30 seconds, stopping to scrape down the side of the bowl if necessary. Transfer the filling to the cooled crust, cover loosely with plastic wrap and freeze until firm, at least 6 hours or overnight.
  • Transfer the pie to the refrigerator 30 minutes before serving. Garnish with lime wedges dipped in salt, and serve.

KEY LIME MARGARITA PIE



Key Lime Margarita Pie image

Provided by Zac Young

Categories     dessert

Time 4h55m

Yield 8 to 10 servings

Number Of Ingredients 13

Nonstick canola oil cooking spray
9 whole graham crackers
2 tablespoons packed light brown sugar
1/4 teaspoon kosher salt
6 tablespoons refined coconut oil, melted and slightly cooled
4 large egg yolks
One 14-ounce can sweetened condensed milk
2/3 cup fresh or bottled key lime juice, such as Nellie & Joe's
3 tablespoons blanco or silver tequila
Flaky sea salt, for sprinkling
1 cup heavy cream
3 tablespoons confectioners' sugar
2 tablespoons orange liqueur or triple sec

Steps:

  • Position a rack in the center of the oven and preheat to 350 degrees F. Spray a 9-inch pie pan with cooking spray.
  • Put the graham crackers, brown sugar and salt in the bowl of a food processor. Process until the graham crackers have broken down into fine crumbs. Add the coconut oil and process until combined; the mixture will resemble very wet sand. Press the mixture into the bottom of the prepared pan, using the back of a flat-bottomed glass or measuring cup to press the crust firmly into the bottom and up the sides of the pan.
  • Combine the egg yolks and condensed milk in a large bowl and whisk to combine. Add the lime juice and tequila and whisk until smooth.
  • Spread the filling evenly over the crust. Bake until the filling is just set and only slightly jiggles in the center, 20 to 25 minutes, rotating the pan once halfway through baking. Let cool slightly on a wire rack for 20 minutes, and then chill in the refrigerator until completely cooled, at least 4 hours and up to overnight.
  • Right before serving, whisk the heavy cream and confectioners' sugar in a large bowl on medium-high speed until soft peaks form, about 2 minutes. Add the orange liqueur and whisk until the cream reaches medium stiff peaks, 1 to 2 minutes, being careful not to overmix.
  • Remove from the refrigerator and sprinkle with flaky sea salt. Spread the whipped cream on top, then cut into 8 to 10 pieces and serve.

Related Topics