decoding=”async” fetchpriority=”high” class=”alignleft size-large wp-image-160600″ src=”https://thinktasty1.wpengine.com/wp-content/uploads/2016/02/margarita-pie-400×396.jpg” alt=”margarita pie” width=”400″ height=”396″ srcset=”https://www.thinktasty.com/wp-content/uploads/2016/02/margarita-pie.jpg 400w, https://www.thinktasty.com/wp-content/uploads/2016/02/margarita-pie-150×150.jpg 150w, https://www.thinktasty.com/wp-content/uploads/2016/02/margarita-pie-300×297.jpg 300w, https://www.thinktasty.com/wp-content/uploads/2016/02/margarita-pie-170×168.jpg 170w” sizes=”(max-width: 400px) 100vw, 400px” />If you’ve ever ordered a margarita at a bar or restaurant, you should know the two questions that automatically follow.
On the rocks?
My answers to those questions are almost always affirmative. (The exception being a raspberry margarita. For that I want a sugar rim on the rocks. FYI, in case anyone wants to have one sent my way.) So, when I decided to make a margarita pie for the second week of our citrus focus, I wanted something that truly echoed the taste of a traditional margarita.
Obviously this pie doesn’t have ice, but it is a refrigerator pie that is best served cold. It has just enough salt to give a taste of it in almost every bite, just like when you are sipping on a margarita. However, because it is a dessert, there is enough sugar to remind you that this is a sweet treat.
I made the filling of our pie with a small amount of tequila, as it was being served to a multi-age group. With only a tablespoon and a half of tequila in the whole pie and the amount of time spent heating it, I can’t imagine there was much alcohol left in a serving. If you want a bigger tequila flavor, I think you could safely increase the amount to 4 or 5 tablespoons and keep the right consistency.
This pie is sure to be seen again. I can imagine bringing it to summer cookouts, Cinco de Mayo celebrations, and other fun events.
- 1-1/4 cups pretzels
- 1-3/4 + 1/3 cup sugar, divided
- 10 Tb. butter, divided
- 1-1/4 cup water
- 6 Tb. cornstarch, divided
- 5 eggs, divided
- 2 Tb. tequila
- pinch salt
- 6 Tb. lime juice
- zest of 1 lime
- 2 Tb. orange juice
- 1/2 tsp. cream of tartar
- Preheat oven to 350.
- Place pretzels in a gallon-size ziplock bag. Crush with a rolling pin or mallet.
- Add 1/2 cup sugar & mix well.
- Melt 8 tablespoons of butter in microwave.
- Transfer pretzel mixture to a 9-inch pie pan; pour melted butter over and mix until well combined.
- Once fully combined, press to cover bottom and sides of pan.
- Bake for 10 minutes; allow to cool on rack.
- In a medium-sized pot combine water, 1-1/4 cup sugar, 5 tablespoons cornstarch, 5 egg yolks, tequila, and salt.
- Heat over medium heat, whisking constantly, until boiling.
- Continue to whisk until thickened; remove from heat.
- Add lime juice, lime zest, orange juice, and 2 tablespoons butter. Stir until butter is melted.
- Transfer to cooled pie crust; refrigerate for at least 4 hours.
- Preheat oven to 350.
- Combine 1/3 cup sugar and 1 tablespoon cornstarch in a small bowl.
- Place 5 egg whites in bowl of stand mixer and whisk on high until frothy.
- Add cream of tartar, whisking until soft peaks form.
- Add sugar mixture, a little at a time, until firm peaks form.
- Spread on top of pie and bake for 12 minutes or until golden brown.
- Cool on baking rack for 30 minutes, then transfer to refrigerator to chill for at least an hour.