Turn the famous cocktail into an edible delight with our easy Margarita Pie recipe!
I’m not much of a cocktail girl, and my drink of choice has always been wine. So many regions, so many grapes, and so many winegrowers with interesting stories to share. To me, each glass, whether white, red, sparkling, or sweet, is more than a drink—it’s history, science, geography, and culture! That said, there is one cocktail I’ll happily order when I’m out with friends (before the well-chosen glass of wine I’ll have with my meal), and that’s a margarita. The combination of tequila, lime juice, and orange liqueur is simply irresistible!
Last weekend, while sipping the drink at our local bar on Friday night, it suddenly hit me: I had to turn this liquid masterpiece into something edible. Muffins crossed my mind, as did a triple-layered cake. But while one sounded too unsophisticated, the other didn’t really jump out at me much. And then I remembered my above-average appreciation for key lime pie. I fell in love with this tangy, velvety pie during a trip to the Florida Keys when I was 15.
A few days later, I set to work and came up with this delectable margarita pie. No, it’s not a key lime pie; in fact, it’s better! Infused with a good shot of tequila and orange liqueur, this luscious treat is crowned with a fluffy cloud of freshly whipped cream. And the best part? That crackly, salty crust made of crushed pretzels. It’s like a night out in pie form!
Margarita pie in a coupe
Though this recipe makes a nine-inch pie that serves eight people, a fun variation is to serve the dessert in elegant coupes, just like the drink! Of course, you won’t be baking the crust in a delicate glass. Instead, you’ll need to carefully press the crust mixture into the glasses and chill the crust for 30 minutes before topping it with the custard filling. Depending on the size of your coupes, you’ll need eight to 12. Top with the whipped cream as directed and garnish with lime zest curls.
How do I store leftovers?
Topped with whipped cream, this pie is best consumed soon after it’s made. Without the cream, you can store the pie, tightly covered with plastic wrap, in the fridge for up to 4 days. You can also freeze it in a freezer-safe container for up to 3 months.
Serving suggestions
I love serving this pie after a Mexican-inspired dinner party that starts with a bowl of tortilla chips with The Best Queso Ever and our refreshing and colorful Avocado Salsa. For the main dish, you could serve either our hearty Easy Mexican Lasagna or our equally satisfying Mexican Shepherd’s Pie. Buen provecho!
Margarita Pie
Ingredients
For The Pretzel Crust:
- 1 1/4 cups finely crushed pretzels
- 1/2 cup sugar
- 1/2 cup melted butter
For The Filling:
- 1 teaspoon gelatin powder
- 1/4 cup water
- 4 eggs
- 1 cup sugar
- 3/4 cup fresh lime juice
- 1/2 cup butter cut into small pieces
- Zest of one lime plus more, for serving
- 6 tablespoons tequila
- 4 teaspoons triple sec or orange liqueur
For The Topping:
- 1 1/4 cups heavy cream
- 3 tablespoons sugar
Instructions
- Preheat the oven to 350℉ and spray a 9-inch springform pan with baking spray.
To Make The Pretzel Crust:
- In a large bowl, combine the crushed pretzels, sugar, and melted butter until the mixture resembles wet sand.
- Press the crumbs into the springform pan and bake for 10 minutes. Cool completely, approximately 30 minutes.
To Make The Filling:
- Stir the gelatin into the water and set aside.
- Whisk the eggs, sugar, and lime juice in a large, heatproof metal or glass mixing bowl.
- Put the bowl over a pot of simmering water and whisk constantly.
- When the filling begins to thicken, add the pieces of butter one at a time, while whisking. Let each piece of butter melt and incorporate fully before you add the next. Keep doing this until you have added all of the butter. Add the reserved gelatin and water and whisk until combined and very smooth.
- Strain the mixture through a sieve.
- Stir in the lime zest, tequila, and triple sec.
- Pour the filling into the cooled crust. Cover and chill for at least 4 hours or overnight.
To Make The Topping:
- Whip the heavy cream and sugar until stiff peaks form.
To Serve:
- Top the pie with the freshly whipped cream and serve at once. Garnish each slice with a little lime zest, if desired.
Leave a Comment