Cointreau / pie / tequila / Triple Sec

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.

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4 thoughts on “Margarita Pie (no ‘h’ means it’s not pizza)

  1. So once this pie had some time to mellow in the fridge, I realized the filling was kind of hit-you-in-the-face-jello-shot boozy, which seemed inappropriate for breakfast this morning. Ammended for a little less alcohol in the custard.

  2. Pingback: Cinco de Margarita | The Boozy Bakeshop

  3. Pingback: National Tequila Day | The Boozy Bakeshop

  4. Pingback: International Pi(e) Day | The Boozy Bakeshop

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