MARGARITA PIE - I

Here is what you need for the margarita pies:

For the crust,

- 2 cups of graham cracker crumbs

-1  1/2  sticks of butter (or  3/4 cup)

-1 tsp of salt (this makes is SALTY, I purposely did this for the

whole margarita effect. if you like, leave out the salt)

- limes (about 8-10)

For the pie filling,

- 1 can of sweetened condensed milk

- 3/4  cup of heavy cream

- 2 eggs

-  1/3  cup of lime juice

- 4 tablespoons of Grand Marnier

(or Triple Sec might be less expensive)

- 4 tablespoons of margarita mix

- 4 tablespoons of tequila

*Note: You may want to increase or decrease the amount of liquor, depending on how much you like the taste of liquor. I suggest starting off with less if you don’t like it, or more if you really like it. If you decrease, add a little cream in its place. Bake one pie to taste test how the batter comes out and see if you need to make adjustments.

For Whipped Cream,

- 1 cup of heavy whipping cream

- 1/4  or less of a cup of confectioner’s sugar (I only used a little more than  1/8 because I wanted to cut down on sugar and emphasize the alcohol flavor)

- 2 tablespoons of tequila

- 2 tablespoons of Grand Marnier (or Triple Sec might be less expensive)
- 4 tablespoons of margarita mix

Optional: An extra lime for garnish
Begin by cutting the  limes in half and scooping the pulp out. I did this by cutting around in between the outside skin and the pulp in a circle. Then, I cut X’s in the pulp to break it up. I also found that running it under cool water made it easier to loosen up. I used these limes to squeeze out the lime juice needed for the pie filling and whipped cream. Then I carefully peeled the skin which the pulp was attached to. Much easier than pulling out the pulp, piece by piece.

Scoop pulp out of lime

If you want to empty them ahead of time or the day before (recommended),

store them in an airtight bag with wet paper towels.

Otherwise, they will harden and start to shrivel.

For the crust, melt the butter in a heat-safe bowl and pour into the

graham cracker crumbs.

You can either buy graham crackers and run through the food processor,

of buy this in the baking aisle of your local grocery store:

Mix it all together very well.

Add salt if desired (this is only for the adventurous).

Next, rip pieces of aluminum foil and mold to the lime cups.

Then firmly press the graham cracker mixture

onto the bottom and sides of the mold.

To remove crust from lime, carefully squeeze both 

end tips

towards one another then take the foil out with

your other hand.

Bake the crusts for about 15-18 minutes

until slightly brown at 300 degrees.

Cool slightly, then place in fridge for an hour or more

until ready to fill with pie filling.

Grab your ingredients for the pie filling.

Combine condensed milk and cream in a mixer.

Beat in eggs, one at a time.

Then mix in lime juice, margarita mix, Grand Marnier,  

and tequila.

Trial test your pie by baking one in the oven and tasting it to see if the alcohol strength suits you. Then fill the rest of the pies (they should sit on a baking sheet) and bake. They should bake for about 10-15 minutes at 315 degrees, depending on your oven. If they look like they are about to start cracking, they need to be removed immediately.

Place in fridge to cool and harden for 

at least a couple of hours.

Once pies are almost ready, grab your whipped cream ingredients.

Place the bowl you will be beating the whipped cream in, the whisk

(or whisk attachment), and the heavy whipping cream

into the freezer.

I let my heavy cream start to harden and crystallize a little.

Take out the bowl and scoop the semi-frozen cream into the bowl. Mix on high speed until thick and forming hard peaks when you lift the whisk out of the cream. Then add the sugar, tequila, Grand Marnier, lime juice, and margarita mix into the whipped cream and mix for a few seconds. Taste to see if you would like it sweeter or have a stronger margarita taste. Add whatever is necessary.

Remove pies from fridge. VERY carefully peel the pie from the aluminum foil. Place inside of lime.

*Tip: I noticed that it helps to keep track of which lime was used to mold which pie crust. So When I create the crust, I place it on a baking sheet. Then, I place the lime back into the bag with the paper towel in the same spot. For example if  I make 3 rows of crusts on the baking sheet then I line up 3 in the bag. If I place my first crust in the upper right-hand corner of the cookie sheet, then I place the lime back into the bag in the upper right-hand corner. Then move towards the left from there, one by one.

Use a piping bag (or ziploc bag with the corner snipped off) to garnish your pies.

Cut up a lime and add as a garnish too, if you like.