Margarita Key Lime Pie Recipe
Tequila Enhanced, Gingersnap Crust, Triple Sec Whipped Cream, Sprinkle of Sea Salt
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Ingredients
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Ingredients for Margarita Key Lime Pie
Method
Directions for Margarita Key Lime Pie
- 1
Prepare the Crust
Preheat the oven to 350°F (175°C). In a food processor, pulse the gingersnap cookies until finely crushed. Mix the crushed cookies with melted unsalted butter until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 10 minutes, then remove and let cool.
- 2
Make the Filling
In a mixing bowl, whisk together the sweetened condensed milk, key lime juice, egg yolks, tequila, and triple sec until smooth and well combined. Pour the filling into the cooled gingersnap crust.
- 3
Bake the Pie
Bake the pie at 350°F (175°C) for 15 minutes or until the filling is set. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours to chill.
- 4
Prepare the Whipped Cream
In a chilled mixing bowl, beat the heavy whipping cream with powdered sugar until soft peaks form. Gently fold in the lime zest.
- 5
Serve
Once the pie is chilled, slice it and top each piece with a dollop of the triple sec whipped cream. Sprinkle a pinch of sea salt on top before serving.