Margarita Pie Recipes

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FROZEN MARGARITA PIE

You'll need to freeze the pie for at least 8 hours, or preferably overnight, for the ideal texture, so be sure to plan ahead.

Provided by Andy Baraghani

Categories     Bon Appétit     Dessert     Frozen Dessert     Pie     Milk/Cream     Lime Juice     Tequila     Margarita     Summer     Soy Free     Peanut Free     Tree Nut Free     Vegetarian

Yield 8 servings

Number Of Ingredients 8



Frozen Margarita Pie image

Steps:

  • Melt butter in a small saucepan over medium heat. Let cool slightly.
  • Crumble graham crackers into a food processor. Add melted butter, sugar, and 1/4 tsp. salt and process until mixture resembles wet sand. Transfer mixture to a shallow 9"-diameter pie dish. Using the bottom of a measuring cup, press crust firmly and evenly across bottom and up sides of dish. Freeze 20 minutes.
  • Meanwhile, whisk cream in a medium bowl until stiff peaks form, about 4 minutes.
  • Finely grate zest from 1 lime half into a small bowl; set aside. Squeeze juice from all of the limes into a fine-mesh sieve set over a glass measuring cup (you should have about 1/2 cup juice).
  • Pour lime juice into another medium bowl. Add condensed milk, tequila, and remaining 1/4 tsp. salt and whisk until mixture is smooth. Gently fold in half of the whipped cream just to combine, then add the remaining whipped cream and gently fold until no streaks remain (be careful not to overmix; you want to keep as much air in the whipped cream as possible).
  • Remove pie dish from the freezer and scrape filling into crust. Use a spoon to gently spread filling evenly all the way to the edges. Sprinkle with reserved lime zest and freeze until filling is set, at least 8 hours.
  • Do Ahead: Pie can be made 3 days ahead. Cover; keep chilled. Let soften in fridge 30 minutes before slicing.

6 Tbsp. unsalted butter
10 graham crackers
3 Tbsp. sugar
1/2 tsp. kosher salt, divided
3/4 cup chilled heavy cream
4 limes, halved
1 (14-oz.) can sweetened condensed milk
3 Tbsp. tequila blanco

MARGARITA PIE

This recipe has been adapted from Al Roker's book, "Big Bad Book of Barbecue" (Scribner; 2002)

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 12



Margarita Pie image

Steps:

  • Position rack in center of oven; preheat to 350 degrees.
  • In a medium bowl, mix together cracker crumbs and butter. Press into a 9-inch pie plate. Bake until crust begins to puff, about 8 minutes. Remove from oven; transfer to a cooling rack. If crust has pulled away from sides, use the back of a spoon to press it back. Let cool completely.
  • In a medium bowl, stir together condensed milk, zest, juice, tequila, liqueur, and salt. Let stand for 5 minutes to thicken.
  • Pour filling into crust. Cover with plastic wrap, and refrigerate until firmly set, for at least 2 or up to 8 hours.
  • Just before serving, whip cream until soft peaks form. Fold in sugar and vanilla, whipping until stiff peaks form. Garnish pie with whipped cream and lime slices, if using. Serve immediately.

1 1/2 cups graham cracker crumbs
6 tablespoons (3/4 stick) unsalted butter, melted
2 cans (14 ounces each) sweetened condensed milk
2 tablespoons finely grated lime zest
3/4 cup freshly squeezed lime juice
6 tablespoons tequila
4 teaspoons orange-flavored liqueur
Pinch of salt
1 cup heavy cream, chilled
1 tablespoon sugar
1 teaspoon pure vanilla extract
Lime slices, for serving (optional)

FROZEN MARGARITA PIE

This pie is a refreshing end to a meal. It is always a big hit when served at gatherings. Enjoy!

Provided by Sandra Faust

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h20m

Yield 8

Number Of Ingredients 10



Frozen Margarita Pie image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix pretzels and sugar together in a bowl; stir in margarine until evenly incorporated. Spoon mixture into a 9-inch pie plate; press into bottom and up sides of plate to form a firm, even crust.
  • Bake crust in the preheated oven until edges are lightly browned, about 5 minutes. Cool on a wire rack.
  • Mix sweetened condensed milk, limeade concentrate, tequila, orange liqueur, and green food coloring in a large bowl.
  • Beat cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the whipped cream will form soft mounds rather than a sharp peak. Fold whipped cream into sweetened condensed milk mixture. Spoon filling into cooled crust.
  • Cover pie with plastic wrap and freeze until firm, about 4 hours. Let stand for 10 minutes before serving; garnish with lime slices.

Nutrition Facts : Calories 437.9 calories, Carbohydrate 51.4 g, Cholesterol 57.4 mg, Fat 23.1 g, Fiber 0.6 g, Protein 5.6 g, SaturatedFat 10.9 g, Sodium 342 mg, Sugar 41.1 g

1 cup finely crushed pretzels
¼ cup white sugar
⅓ cup margarine, melted
1 (14 ounce) can sweetened condensed milk
⅓ cup frozen limeade concentrate, thawed
2 tablespoons tequila
1 tablespoon orange liqueur
3 drops green food coloring, or as needed
1 cup heavy whipping cream
1 lime, sliced

MARGARITA PIE

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



Margarita Pie image

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.

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)

MARGARITA PIE

Provided by Food Network

Categories     dessert

Time 2h30m

Yield 8 servings

Number Of Ingredients 8



Margarita Pie image

Steps:

  • For the crust: In a medium mixing bowl mix crushed pretzels with butter and press into 9-inch pie pan.
  • For the filling: In a small saucepan combine 1/2 of the limeade and gelatin, heat until dissolved and cool completely. Combine remaining limeade, condensed milk, gelatin mixture and zest in a large bowl. In a separate mixing bowl, whip cream until soft peaks form. Fold whipped cream into milk mixture and mound into crust. Chill 2 hours and garnish with candy lime slices.

3 cups pretzels, crushed
1/2 cup butter (1 stick)
1 container limeade frozen concentrated, thawed
1 packet gelatin
1 can sweetened condensed milk
1/2 teaspoon lime zest
2 cups whipping cream
1/2 cup candy lime slices, optional

MARGARITA PIE WITH A PRETZEL CRUST!

A W E S O M E! The crust makes this so decidedly different and yummy! A margarita flavored creamy filling in a crunchy pretzel pie crust! Now that is my kind of dessert! I have even used fat free sweetened condensed milk with good results! So good I hurt myself!

Provided by Mamas Kitchen Hope

Categories     Pie

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10



Margarita Pie With a Pretzel Crust! image

Steps:

  • Pie Crust:.
  • Melt margarine and combine with sugar and pretzel pieces. Press into buttered 9 inch pie pan.
  • Filling:.
  • Combine condensed milk, lime juice, alcohol and food coloring.
  • Fold in whipped cream. Cool whip can be substituted.
  • Pour into pie crust and freeze for 4 hours.

Nutrition Facts : Calories 522.5, Fat 18.8, SaturatedFat 6.4, Cholesterol 22.6, Sodium 976.8, Carbohydrate 80.5, Fiber 1.7, Sugar 35.6, Protein 10.2

1/2 cup margarine
1/4 cup sugar
2 -3 cups pretzels (to equal about 1 1/4 cups crushed)
1 (14 ounce) can sweetened condensed milk
1/3 cup lime juice
1 tablespoon tequila
1 tablespoon triple sec
4 drops food coloring, green (optional)
1 cup whipped cream
additional whipped cream

MARGARITA PIE

This differs from Dawn's version on some of the portion sizes. More tequila is one way it differs. You also have the option as to freeze this or chill in the refrigerator.

Provided by Charlotte J

Categories     Pie

Time 4h20m

Yield 1 "9 inch pie"

Number Of Ingredients 11



Margarita Pie image

Steps:

  • In saucepan, melt margarine; stir in pretzel crumbs and sugar.
  • Mix well.
  • Press crumbs on bottom and up sides of a buttered 9-inch pie plate; chill.
  • In large, combine sweetened condensed milk, lime juice concentrate, tequila and triple sec; mix well.
  • Fold in whipped cream.
  • Pour into pie crust.
  • Freeze 4 hours until firm OR Chill 2 hour in the refrigerator until firm.
  • Garnish as desired.

1/2 cup butter
1 1/4 cups finely crushed pretzels
1/4 cup sugar
1 (14 ounce) can sweetened condensed milk
1/3 cup lime juice concentrate
2 -4 tablespoons tequila
2 tablespoons triple sec or 2 tablespoons orange-flavored liqueur
1 cup whipping cream, whipped
whipped cream, for garnish (optional)
orange rind twists, for garnish (optional)
mint leaf, for garnish (optional)

KEY LIME MARGARITA PIE

Provided by Zac Young

Categories     dessert

Time 4h55m

Yield 8 to 10 servings

Number Of Ingredients 13



Key Lime Margarita Pie image

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.

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

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