Margaritakey Lime Pie Recipes

KEY LIME MARGARITA PIE

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.

KEY LIME PIE MARGARITA

Steps:

• In 1-quart saucepan, heat 1/2 cup sugar and the water to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; let stand 15 minutes. Transfer to container. Cover and refrigerate until cold, about 45 minutes.
• In small bowl, stir together remaining 2 tablespoons sugar and the salt. Spread mixture onto a small plate. Rub outside rim of each cocktail glass with lime wedge to moisten; roll in sugar mixture to coat rim of glass.
• In blender, place chilled sugar syrup, Key lime juice, tequila, orange-flavored liqueur and ice cubes. Cover and blend until slushy. Pour into rimmed glasses.

MARGARITA-KEY LIME PIE WITH GINGERSNAP CRUST

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.

MARGARITA/KEY LIME PIE

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.

KEY LIME MARGARITA PIE

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.

KEY LIME PIE MARGARITA

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.

SALTED MARGARITA BARS

Steps:

• Heat the oven to 350 degrees. Lightly grease a 9-inch square baking pan with butter (or use the wrapper from your stick of butter). Line the buttered pan with parchment, leaving an overhang on two sides. (This will help you pull the bars out of the pan easily.)
• Prepare the crust: In a food processor, pulse the saltines until ground like coarse sand. (Alternatively, place them in a zip-top bag and use a rolling pin to crush them.) It's OK if there are a few larger pieces. Add the melted butter, sugar and salt, and pulse a few more times until all the crumbs are evenly saturated (or mix to combine in a medium bowl). Pour the mixture into the lined pan, press into an even layer and freeze for about 15 minutes.
• After the crust has chilled, bake it until fragrant and golden brown, about 15 to 18 minutes.
• While the crust cools, make the filling: In a liquid measuring cup or small bowl, combine the lime zest, lime juice, tequila, orange liqueur and salt.
• In a medium bowl, whisk together the yolks and sweetened condensed milk. Add the tequila-lime mixture to the yolk mixture, whisk to combine, then pour into the prepared crust. (It's OK if the crust is not yet completely cool.) You may be tempted to prepare the curd earlier, but don't do so more than 10 minutes before baking, as the lime juice will start to thicken it, which could affect the bake.
• Bake 15 to 17 minutes until the curd is set around the edges and slightly jiggly in the center.
• Transfer to a rack to cool slightly, then freeze for at least 2 hours.
• After freezing, remove the bars from the pan using the parchment paper overhang and transfer to a cutting board. Sprinkle with flaky salt, cut into 16 bars and serve right away. Store leftovers in the freezer. Cheers!