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Margarita Pie

Recipe from 200 Easy Mexican Recipes: Authentic Recipes from Burritos to Enchiladas by Kelley Cleary Coffeen

Margarita Pie

Photo credit: Colin Erricson

Author Kelley Cleary Coffeen, on Margarita Pie:

Refreshing, simple flavors of a margarita infused into a dessert are exceptional. This margarita pie is light and luscious and quick to make!

Cooks&Books&Recipes Editors:

As I mentioned in my review of this cookbook, I wanted to try every single recipe. So I thought making a choice for recipe-testing was going to be difficult. The husband and I started looking through the book, saying “Yes, that one. Oh wait, that one!” But then we landed on Margarita Pie. I love margaritas. And I’d always thought a margarita dessert would be fun. My husband loves pies. And all desserts. The intersection of our “loves” made this an easy choice.

As you can see from the photo of our version (below), we added a touch too much green food coloring. (I haven’t bought food coloring in years, but what happened to the bottles with the little droppers at the top?! Even though I was pouring very slowly…) Ours didn’t exactly LOOK like a lime margarita, but it tasted the same — and hey, you could serve this on St. Patrick’s Day.

One other tip: we added tequila to the whipping cream, for an extra flavor (and other?) kick. You could always make this recipe even easier by using store-bought whipped topping, but I suggest making the small extra effort for the real thing. The taste and texture are worth it.

Margarita Pie (CBR)

Photo: Cooks&Books&Recipes

200 Easy Mexican Recipes cookbook (cover)

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Margarita Pie

Featured Recipe From: 200 Easy Mexican Recipes: Authentic Recipes from Burritos to Enchiladas

Tip: Use a high-quality prepared liquid margarita mix with a medium sweet-sour balance.

Yield: 6 servings

Ingredients:

2 eggs

2 egg yolks

1⁄4 cup freshly squeezed lime juice

1 can (14 oz or 300 mL) sweetened condensed milk

1⁄3 cup (75 mL) liquid margarita mix (see Tip)

3 drops green food coloring

1 (9-inch/23 cm) store-bought vanilla-flavored cookie crumb crust

1 cup (250 mL) heavy or whipping (35%) cream

1⁄2 cup (125 mL) granulated sugar

1 lime, thinly sliced

Directions:

1. In a medium bowl, using an electric mixer, beat eggs and egg yolks until thick and pale, about 2 minutes. Continue mixing and add lime juice, condensed milk, margarita mix and food coloring and beat for 2 to 3 minutes.

2. Pour into pie shell and bake in preheated oven until center is firm, about 25 minutes. Let cool completely. Cover and refrigerate until chilled for at least 1 hour or for up to 4 hours.

3. Just before serving, in a medium chilled bowl, using an electric mixer on medium-high speed, beat whipping cream and sugar until soft peaks form, 6 to 8 minutes. Serve slices of pie on individual plates topped with whipped cream and garnished with lime slices.

Recipe © 2013 Kelley Cleary Coffee

Reprinted with permission from 200 Easy Mexican Recipes: Authentic Recipes from Burritos to Enchiladas by Kelley Cleary Coffeen (Robert Rose, 2013)

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