Enjoy your margarita in dessert form, with this tequila lime margarita pie with a salted graham crust. A silky smooth lime custard, made with tequila and triple sec, bakes in only 25 minutes and can be made ahead of time for easy entertaining. Don’t forget a side of salted lime wedges!
Pie of the Month. Cinco de Mayo. You know what’s coming. As a big tequila lover, how could I not?
The obvious choice for May’s Pie of the Month was clearly something margarita themed, and full of tequila!
(Sadly, I made this while I was still pregnant, so I limited myself to a few bites of a slice. Believe me, if I was making this today… ALL FOR ME, NONE FOR YOU. Hands off my margarita pie, thankyouverymuch.)
Similar to the lemon pie I shared earlier this year, this tequila lime margarita pie contains a graham cracker crust and a citrus-infused custardy layer.
But instead of a regular graham cracker crust, this one gets a salted graham crust. (Because if you don’t order your margaritas on the rocks with a salted rim, I just don’t get you.)
Obviously, we’ll use lime juice instead of lemon juice. And because it’s a margarita pie, we’ll include both a healthy glug of tequila and a splash of triple sec.
This is one of those recipes, like my coconut bundt cake, that required quite a bit of tweaking.
I love big, bold flavors, and I really wanted this pie to taste distinctly of lime and tequila.
Not so tequila-y that it brings back bad college memories, of course. But tequila-y enough that it doesn’t taste like a plain old key lime pie. (No disrespect to key lime pies – I love them! But this is a margarita pie.)
As you can probably imagine, the first few attempts were either not tequila or lime-y enough, or involved so much liquid that the custard never set. Trial and error is the name of the game!
But I eventually found the perfect ratio of condensed milk, egg yolk, lime juice, and tequila for a creamy, dreamy, margarita pie.
This is also a perfect make-ahead pie.
The pie can be fully baked and assembled and chill in your fridge for days before you serve it.
Or you can freeze it for months. (Although… if you can make for months knowing this pie is waiting in your freezer, you deserve a medal for your willpower.)
Thanks to the lime juice and tequila, this pie is not super sweet.
It’s like a perfectly refreshing margarita (on the rocks with a salted rim, of course) on a hot summer day. The perfect end to a spicy Mexican dinner. Or enjoying on the back patio after grilling.
Or eating straight out of the pie dish with a fork at 2am, because that is totally what I would have been doing if I wasn’t pregnant. No shame around here.
Enjoy your margarita in dessert form, with this tequila lime margarita pie with a salted graham crust.
For the graham cracker crust:
For the filling:
Pie can be made ahead of time. After baking, cool at room temperature, then loosely wrap with plastic wrap and store in the refrigerator for up to 1 week, or cover tightly with a layer of plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator.
A Bunsen Burner Bakery Original Protocol