Margarita Pie (no ‘h’ means it’s not pizza)
margarita
pie
How to make Margarita Pie:
a multi-phase recipe.
Makes one 9 inch pie.
Step 1: get inspired by something someone posted on the internets, like this:
Step 2: Make and drink a margarita.
Step 3: Desired weekend plane ticket currently costs an entire paycheck. This is infringing on your spontaneity. Try to measure in more reasonable units. That is still an obscene amount of shoes to justify. You are categorically not a baller.
Step 4: Preheat oven to 350. Start following a recipe for key lime pie, get distracted
Step 5: Melt 5 Tbs butter. Pulse 14 graham cracker (the big cookie of 4 sections) in a food processor or smash with a hammer. Combine in a bowl with 1/3 cup sugar, 1/4 teas salt, 1 Tbs triple sec, and 2 Tbs tequila.
Step 6: Fling buttery, tequila-y graham cracker crumbs all over your kitchen. Feel like a jerk cause the cleaning lady did such a nice job cleaning.
Step 7: Decide “I DO WHAT I WANT!!111!!!” Fling crumbs into your mouth.
Step 8: Decide buttery, tequila-y graham cracker crumbs are good enough to just eat with a spoon.
Step 9: Press crumb mixture into a 9 inch pie pan. Bake for 5 minutes. Remove from oven and let cool while you make the filling.
Step 7: Continue making a mess.
Step 8: Combine 3 egg yolks, (reserve the whites and set aside), 1 14 oz can sweetened condensed milk, zest of 3 limes, 1/2 cup lime juice, 1 Tbs tequila, 2 teas triple sec in a large bowl and whisk until well blended and eggs are frothy.
Step 9: Splatter mixture all over your ice cream maker which you’ve neglected to put away since Saturday.
Step 10: Pour into pie crust. Meanwhile, put egg whites in the bowl of a large stand mixer and beat on high until soft peaks form. Add 1/2 teas cream of tartar and 1/3 cup sugar and continue beating until stiff peaks form and meringue is glossy.
Step 11: Pour in 1 Tbs tequila because tequila is awesome. Mix until just combined.
Step 12: Spoon gently on top of lime mixture. Bake for 15-18 minutes. Let cool and refrigerate for at lest one hour before eating. Garnish with a gentle sprinkle of sea salt just before serving. Or not.
(Step 13: Clean up)
Step 14: Post on instagram.
National Margarita Day!
(and the cupcake that started it all)
Classy margarita cupcakes. Classy because they are made with Patron.
Tuesday, February 22nd is National Margarita day and we here at the Boozy Bakeshop feel it is a matter of civic duty and national pride to help you celebrate with margarita cupcakes. Not that you should need a holiday to enjoy a margarita. Or a cupcake. Sometimes you just bake a birthday cupcake for a colleague who enjoys margaritas one day in January. You might make a comment about it on Facebook. A friend may see it and possibly go out and start a blog one Thursday after work. You might find a love of turning cocktails into pastry.
But I digress.
Salt, no salt, frozen or funny flavored, celebrate this revered holiday with the beverage of the day, or if you’re like me and have to work in the morning, celebrate with a boozy baked good instead.
Margarita Cupcakes
Ingredients
For the cupcakes:
- 1 box white cake mix
- 3 egg whites
- 2 Tbs vegetable oil
- 1.5 oz triple sec
- 2 oz tequila of your choosing
- 7 oz lime juice
- zest of 1 lime
For the frosting:
- 1 1/2 sticks butter (12 Tbs)
- 4-5 cups confectioners sugar
- 1 Tbs tequila
- 1 Tbs lime juice
- zest of one lime
- lime slices for garnish (optional)
Preheat oven to 350 degrees. Line cupcake tins with cupcake papers.
In a large bowl, prepare batter according to package directions substituting the 1 1/3 cup water with triple sec, tequila and lime juice. Add lime zest. Mix well. Pour into cupcake tins, filling about 2/3rs of the way, and place in oven. Bake for 19-22 minutes until cupcakes spring back when touched.
Meanwhile, prepare frosting. Using an electric hand mixer, cream butter and 1 cup confectioners sugar in a high sided bowl until fluffy. Add tequila, lime juice and lime zest. Mix in remaining sugar, adding more if necessary to reach desired consistency, if piping, it should be a little stiffer.
Let cupcakes cool completely before frosting. If garnishing, cut lime into very thin slices, about 1/8 inch thick. cut each slice into quarters. Pat dry with paper towels and place on frosting.
Eat. Can be refrigerated up to 3 days.
