Margaritakey Lime Pie Recipes

Steps:

• Combine pretzel crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use.
• Whisk next 3 ingredients in large bowl until blended. Stir in 2-1/2 cups COOL WHIP; pour into crust.
• Freeze 6 hours or until firm. Let stand at room temperature 15 min. before serving to soften slightly. Top with remaining COOL WHIP.

Steps:

• Prepare crust:.
• Stir together coconut, gingersnaps and butter.
• Press into bottom and up sides of a 9 inch pie plate.
• Bake at 350 degrees for 8 minutes.
• Cool on wire rack.
• Prepare Filling:.
• In a heavy saucepan, combine, eggs, lime juice, orange liqueur, tequila and condensed milk over medium heat, stirring often approxiately 20 minutes or until temperature reaches 165 degrees. Remove from heat, stir in lime rind; cool completely (approximately 2 hours).
• Beat whipping cream at high speed with an electric mixer until soft peaks form.
• Fold into egg mixture.
• Spoon into Gingersnap crust.
• Freeze 2 hours or until firm.
• Let stand 20 minutes before cutting.
• Garnish if desired.

Steps:

• The combined recipe makes 2 crusts, so either use 2 graham cracker pie crusts, or if you’re ambitious, make 2 pretzel crusts (double the ingredients for the crust and pat into 2 pie pans).
• Make the 2 Key Lime pies first- they’ll seem shallow, but remember you’re going to top them with Margarita topping.
• Cool pies.
• Make the Margarita Pie filling, spread over the top of the Key Lime pies, then chill.
• Key Lime Pie Directions:.
• Beat egg yolks until light and lemon colored.
• Add lime juice.
• Stir in milk, sour cream and food coloring.
• Pour into pie crust.
• Bake 15 minutes in 325 degree oven.
• Chill.
• Margarita Pie Directions:.
• Crust: In small saucepan, melt margarine; stir in pretzel crumbs and sugar.
• Mix well.
• Press crumbs on bottom and up side of buttered 9 pie plate; chill.
• Filling: In large bowl, combine Eagle Brand, lime juice, tequila and triple sec.
• Blend well.
• Fold in whipped cream.
• Turn into prepared crust.
• Freeze or chill until firm.
• Before serving, garnish with whipped cream and pretzels, if desired.
• Refrigerate or freeze leftovers.

Steps:

• Preheat oven to 375 degrees F.
• To make the pretzel crust, combine the crushed pretzels, graham crackers, sugar, and melted butter. Once the mixture is combined, spread the mixture evenly into a 9-inch pie tin. Press the mixture in the tin onto the bottom and the sides to form a firm even crust. Bake for 5 minutes until the edges are lightly browned. Let shell cool until needed.
• For the filling, use a large mixing bowl, and combine the sweetened condensed milk, limeade, tequila, orange liqueur, and food coloring if desired, until all ingredients are well mixed. In a medium size bowl, beat the heavy cream until soft peaks form. Fold the whipped cream into the lime and tequila mixture. Spoon the filling into the pie shell, cover and freeze for 4 hours or until firm.
• To serve, let pie stand for 10 minutes after coming out of freezer. Slice pie and garnish with lime slices.

Steps:

• Fill 1/2 of a martini shaker with crushed ice.
• Add cold water, until almost 3/4 of shaker is filled up, shake well.
• Add Licor 43, half and half and lime juice; shake well.
• Moisten rim of glasses, dip into graham cracker crumbs, coating each rim of glass.
• Pour mixture into glasses; garnish with lime slice and serve.

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.