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margarita pie recipeToday I am over at The Creative Mama, and we are happy to announce that our photography course, Photography: Chapter One is open for registration again. The course will run from July 30th until August 16th. Each morning, you will be emailed a lesson and you can work on it at your leisure. We included tons of videos and you will receive a PDF of the course at the end. We had such a great time teaching it in the spring, and I cannot wait to watch the transformation with another class. If you are afraid to make the switch from auto to manual, we will help you overcome your fear, embrace your camera, and start taking pictures that you are truly proud of.

P.S. There just might be a coupon for 15% off registration over at TCM.

I am also thrilled to announce that I will be teaching a session at Mixed. The brainchild of my friends Susan of Doughmesstic and Paula of bell’alimento, it is the conference of my dreams. Small and cozy, but full of personality. I am beyond excited to be teaching at it! So many amazing speakers, great food, and we have the entire property. Did I mention that it is where they filmed Dirty Dancing? There are a still a few early bird tickets left, so get on it! Nobody puts baby in a corner.

Now, onto the pie. One of the things that I love about cooking is taking something tried and true and playing with it to create something entirely different. I remember a few years ago being at a party and having margarita pie. It had a creamier filling, more like whipped cream. It was great, and I am in love with the pretzel crust, but I knew that I could make a version with my key lime pie filling. I made a slight tweak to that recipe, added a pretzel crust, and had a completely new dessert. This pie was gone in about 20.2 seconds. It is that good. My favorite summer drink in pie form.

margarita pie recipePretzel Crust:

1 1/4 cups crushed pretzels
1/2 cup sugar
1/2 cup melted butter

Filling:

4 eggs
1 cup sugar
3/4 cups fresh lime juice
1/2 cup butter, cut into small pieces
1 teaspoon gelatin plus 1/4 cup water
zest of one lime
6 Tablespoons tequila
4 teaspoons triple sec or orange liqueur

whipped cream

margarita pie recipeCrush the pretzels in the food processor. I take mine out and measure the crumbs and pour then back in. Add the sugar and melted butter. Pulse until combined.

margarita pie recipePress the crumbs into a 9-inch springform pan. Bake in a preheated 350 degree oven for 10 minutes. Cool completely.

margarita pie recipeIn a double boiler (or my makeshift version) whisk together eggs, sugar, and lime juice.

margarita pie recipePut over a pot of simmering water, and whisk constantly.

margarita pie recipeMeanwhile, sprinkle the gelatin over the water in a small bowl. The gelatin will begin to bloom. Set aside.

margarita pie recipeWhen the filling begins to thicken, add the chunks of butter one at a time, while whisking. Let the butter melt and incorporate before you add another. Keep doing this until you have added all of the butter. Add the reserved gelatin ans whisk until combined and very smooth.

margarita pie recipeStrain the mixture through a seive, just to make sure that it is smooth and that there are no pieces of cooked egg.

margarita pie recipeAdd the lime zest, tequila, and triple sec.

margarita pie recipePour the filling into the cooled crust. Cover and chill for at least 4 hours, or overnight. Top with whipped cream.

margarita pie recipeAnd a little extra lime zest, just because I think that it looks nice.

margarita pie recipe

Margarita Pie

Ingredients

    Pretzel Crust:
  • 1 1/4 cups crushed pretzels
  • 1/2 cup sugar
  • 1/2 cup melted butter
  • Filling:
  • 4 eggs
  • 1 cup sugar
  • 3/4 cups fresh lime juice
  • 1/2 cup butter, cut into small pieces
  • 1 teaspoon gelatin plus 1/4 cup water
  • zest of one lime
  • 6 Tablespoons tequila
  • 4 teaspoons triple sec or orange liqueur
  • whipped cream

Instructions

  1. Crush the pretzels in the food processor. I take mine out and measure the crumbs and pour then back in. Add the sugar and melted butter. Pulse until combined.
  2. Press the crumbs into a 9-inch springform pan. Bake in a preheated 350 degree oven for 10 minutes. Cool completely.
  3. In a double boiler (or my makeshift version) whisk together eggs, sugar, and lime juice.
  4. Put over a pot of simmering water, and whisk constantly.
  5. Meanwhile, sprinkle the gelatin over the water in a small bowl. The gelatin will begin to bloom. Set aside.
  6. When the filling begins to thicken, add the chunks of butter one at a time, while whisking. Let the butter melt and incorporate before you add another. Keep doing this until you have added all of the butter. Add the reserved gelatin ans whisk until combined and very smooth.
  7. Strain the mixture through a seive, just to make sure that it is smooth and that there are no pieces of cooked egg.
  8. Add the lime zest, tequila, and triple sec.
  9. Pour the filling into the cooled crust. Cover and chill for at least 4 hours, or overnight. Top with whipped cream.
http://bakedbree.com/margarita-pie

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44 Responses to Margarita Pie

  1. Wow, I would love more than anything to try that photography class you’ve created, but I just don’t think I can spend the money :/ But it is a great idea :)

    And this pie looks amazing! After all the fires here, it’s now gloomy and rainy, so this pie reminds me of the tropics :)

  2. Cassie says:

    This is gorgeous, Bree! Love these flavors too! And congrats on another class…going to check out the details now!

  3. Sheri says:

    This pie looks fabulous- and I’m determined to somehow fit a thin slice into my “diet”! Thanks!

  4. Lime zest always looks nice! :-P

    I’ve never had a pretzel crust, I love that addition of something salty…It really does truly make it a margarita pie, with the salt in the crust instead of on the rim ;-)

  5. Beautiful layers! Such a fun pie for summer.

  6. Holy moly do I love this pie. I’m a sucker for a good margarita and when paired with a pretzel crust, I’m done for. Great, great recipe!!

  7. Oh man, I so wish I could go to the conference! I would so love to, but my sister-in-law is due on that date! Next time, but so excited for you to be speaking at it! This pie looks so ridiculously amazing! I want some right now :)

    • bakedbree says:

      Thank you Carla! I am excited to be speaking too. Lots of fun people are going to be there. Next year I hope to see you.

  8. This looks insanely delicious! Awesome idea!

  9. Tom says:

    Looks delish. Take a peek at our Margarita Cheesecake. It was really tasty and kinda fun to make but I ‘ll bet it would be outstanding with a pretzel crust!

  10. […] And finally, if you’re going to drink your fruit salad, why not eat your alcohol? This margarita pie has a pretzel crust and a key lime filling, but the real stars of the recipe are tequila and triple sec. Cheers! I am on the count down to make and eat this one.  (Baked Bree) […]

  11. Bree says:

    Oh my gosh this looks DEVINE!

  12. […] Pie July 9, 2012 By bakedbree 8 Comments If you're new here, you may want to subscribe to my RSS feed. Thanks for […]

  13. Aggie says:

    A slice of this would make me very happy :)

    Mixed sounds awesome!!!

  14. Jessica says:

    Going to make this. Seriously. I think I’ve got *just* enough triple-sec left to do it. Oh man. I’m excited. You’ve always got the best stuff, Bree. I super pink puffy heart your blog. Reading it is alway like meeting up with a good friend. (“Nobody puts Baby in a corner.” Awesome.)

  15. I absolutely love everything about this, especially that pretzel crust! Yum!

    • bakedbree says:

      Thank you! The pretzel crust needs to made into something else, it is that good. I am thinking that a chocolate filling would be heaven too.

  16. I wish I was close enough to take your class! I feel like I still have so much to learn. The pie looks gorgeous.

  17. Ashley L says:

    I feel like I need a reason to make this, otherwise I’ll eat the entire thing myself… not sure I can wait though, it looks soooo good!

  18. How pretty Bree! The zingy filling and the inspired crust is delicious. I can’t really take cream in desserts. Do you think this could work just as well with replacing a poached meringue topping on the filling instead of whipped cream?

    • bakedbree says:

      Absolutely! Is it a dairy thing? You could also whip coconut milk and I think that it would be perfect.

      • Hi Bree.
        No, I am afraid I am quite unusual in that I don’t like the taste of cold cream in food. I can take it no problem in a savoury dish if served warm as part of a sauce (Very bizarre, I know :-))
        Your alternative of coconut milk whipped sounds absolutely delish!

  19. Amanda says:

    This looks phenomenal!

  20. Heather says:

    And yet again, you provide me with the inspiration that I need. I celebrated my birthday last weekend without cake…because I could not find “the” recpie for something that would make my birthday dessert that extra special momma birthday dessert. While the boys spoiled me with a trip to my favorite ice cream shoppe…complete with key lime ice cream (yumm!!), and I had a wonderful day…..I am now resolved to make some grown up pie to share with the boy I love best….Thank you Bree….you always come through!!

  21. Stephanie says:

    Hi Bree – made your Margarita pie with my father-in-law and wow, it is amazing! Really enjoyed it……….Stephanie

  22. SusanH says:

    Oh i hope that you are able to see this early today – I just made your pie and the filling does not seem like it is thick enough. I talked to Knox and they were no help – I have made custard pies with no trouble a ton of times but never used gelatin – not sure if it will set or not – afraid to pour into pie shell – have it in an ice bath for the moment., It is more like a sauce not a pudding,

  23. Jesse says:

    I gave this recipe a shot and messed a few things up; not the least of which, I forgot to add the liquor! By the end I was frustrated, this being the first time I’d ever improvised a double boiler, so it completely slipped my mind. To make up for it I whipped up some tequila-and-triple sec whipped cream and it turned out AMAZING. I suggest the addition if you’re particularly interested in that tequila flavor!

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