My mother-in-law showed me this recipe for Margarita Key Lime Pie a while ago and I thought after I read the ingredients list that this would probably be absolutely delicious and after making one I was most certainly right, and talk about smooth. The recipe below uses regular pie shells but I’ve found that they make another like this with a pretzel crust. If you think that sounds more to your tastes let me know and I’ll post that one as well! Note: Depending on your grocery store if you don’t live in the South, Key Limes might be hard to find, but if you can, use them to squeeze your juice, it will make a big difference in the final flavor. (I know they’re tiny and a pain to squeeze but it will be worth it.)
This recipe makes 3 Margarita Key Lime Pies. Do the math for just one. 🙂
- 3 (9-inch) deep dish pie shells
- 6 (14-oz.) cans sweetened condensed milk
- 12 egg yolks
- 1 3/4 cups Key Lime Juice, or regular fresh, frozen, or bottled lime juice
- 1/3 cup tequila
- 1 1/2 quart whipped cream
- Lime zest, for garnish
Bake pie shells at 400°F (200°C) for 5 to 8 minutes until golden. Cool.
Blend condensed milk with yolks. Stir in lime juice and tequila until thickened. Portion 3-1/2 cups filling into each 9-inch baked pie shell.
Bake pies at 300°F (150°C) for 10 minutes. Chill until firm, at least 2 hours.
Cut each pie into 8 wedges. Top each serving with 1/4 cup whipped cream and sprinkle with lime zest.
Makes 3 (9-inch) pies.