Frozen Margarita Pie Recipe
I made this for the first time on one of those rare hot days in San Francisco where you suddenly become acutely aware of how nowhere in the city is air conditioned. My kitchen was close to 90 degrees when I finally dug into a slice of cold boozy pie and I'm pretty sure I audibly gasped at how great it tasted.
The recipe came directly from Bon Apetit.
Ingredients
- 6 Tbsp. unsalted butter
- 10 graham crackers
- 3 Tbsp. sugar
- 1/2 tsp. kosher salt. divided
- 3/4 cup chilled heavy cream
- 5 limes, divided
- 1 14-oz. can sweetened condensed milk
- 3 Tbsp. tequila blanco
Tips
- Make this in advance if you're on the hook for bringing something to a summer picnic or party.
- You could make this in a 9x9 pan to make bars instead of a pie.
Directions
- Melt 6 Tbsp. butter in a small saucepan over medium heat. Let cool slightly.
- Crumble 10 graham crackers into the bowl of a food processor. Add 3 Tbsp. sugar, 1/4 tsp. salt, and melted butter to bowl and process until mixture resembles wet sand.
- Transfer graham cracker mixture to a shallow 9" pie pan. Using a measuring cup, press firmly into bottom and up sides of dish. Freeze 20 minutes.
- Meanwhile, whisk 3/4 cup heavy cream in a medium bowl until cream begins to thicken to the point you see ripples and stiff peaks begin to form, 3–5 minutes.
- Cut 4 limes in half and juice into a fine-mesh sieve set over a glass measuring cup (you should have about ½ cup juice). Pour lime juice into another medium bowl and whisk in 14 oz. condensed milk, 3 Tbsp. tequila, and remaining ¼ tsp. salt until smooth.
- Fold half of whipped cream into lime juice mixture, carefully folding under and over while turning the bowl. Add remaining whipped cream and continue to fold until no streaks remain.
- Remove pie pan from freezer and pour in filling. Using the back of a spoon, gently spread filling to edge of crust.
- Using a microplane, zest half of the remaining lime over pie.
- Freeze pie at least 8 hours, or preferably overnight.