Photo: Key Lime Margarita Pie Recipe
Ingredients
Crust:
- 1/2 cup pretzels, finely crushed
- 1/2 cup graham crackers, finely crushed
- 1/4 cup sugar
- 1/3 cup butter, melted
Filling:
- 1 (14-ounce) can sweetened condensed milk
- 1/3 cup frozen limeade concentrate, thawed
- 2 tablespoon tequila
- 1 tablespoon orange liqueur
- Few drops green food coloring, optional
- 1 cup heavy cream
Garnish:
- Lime slices
Directions
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.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Read all 9 reviews
By DianeMark
on January 16, 2012
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Have made this recipe numerous times and friends always ask for a copy. Tripled the recipe, left out the booze and used a 9x13 pyrex glass pan to take to work. The filling does get soupy if left out all day (at work but my crust always stays nice & crunchy. At home I keep the pie in the freezer and serve frozen.
By anatmansurf
on June 14, 2011
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Really tasty.
About some of the other reviews:
Pie crust mushy? Did they not bake it first? Or use too much melted butter? Mine came out perfect
Runny center? Make sure to whip the cream before adding to mix
Tequila? Cuervo gold works perfect, high end tequilas don't have as pronounced taste and would seem a waste. Use slightly less than 2 Tbs. unless you like it really boozy. I like balance in flavors
Authentic Key Lime Pie? As a former Keys resident, I have to say no. But it's good at what it is.
Limeade? Ugghhh, no. Try key lime juice; it makes ALL the difference
By aheathcott
Pittsburgh, PA
on May 05, 2011
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I love this pie and have been making it for years. I always keep it in the freezer. Cut the pieces several minutes before you serve it and they'll defrost by the time you need to serve (although it's pretty good frozen, too. Keeping it in the freezer prevents the crust from getting soggy too quickly.
Read all 9 reviews