Happy National Margarita Day! I love a traditional margarita, and they are especially good when the bartender can get the perfect sweet and sour balance. Now, we already have a recipe for an amazing margarita, so I thought it would be fun to cross a key lime pie with a margarita. But we aren’t stopping there; lets add a strawberry swirl to make a Strawberry Lime Margarita Pie! Doesn’t it just sound delicious?
We’ve combined Graham crackers with salty pretzels for a crunchy crust and to not only mimic a Graham cracker crust for key lime pie, but to mimic the salt rim that you would get on a margarita cocktail. The strawberry swirl adds a bit of sweetness to balance out the sourness in the limes. I can’t wait for Jon to come home and try this pie! He’s going to love it!
Ingredients:
Crust:
1 sleeve (8 rectangles) Graham crackers
1 cup small pretzel twists
6 tbsp melted, unsalted butter
Filling:
½ tsp fresh lime zest
Juice of 5 limes
14 oz can sweetened condensed milk (I used the fat-free kind)
2 tbsp triple-sec
¼ cup silver tequila
2 large eggs
¼ cup powdered sugar
1/3 cup strawberry preserves
Meringue or whipped cream topping (I used a meringue in the photos, but I prefer whipped cream.)
Preheat the oven to 350 degrees Fahrenheit. In a food processor, combine the Graham crackers and pretzels.
Pulse until they are a crumb-like consistency.
Move the crumbs to a bowl and stir in the melted butter, until all of the crumbs are coated.
In a greased springform pan, press the crumb mixture into the bottom of the pan to create the crust. Bake for about 8 minutes. Remove from heat and allow to cool.
For the filling: In a mixing bowl, combine the zest, lime juice, sweetened condensed milk, triple-sec, tequila, eggs, and powdered sugar. Whisk until it is combined.
Pour the filling onto the cooled crust. Dot the pie with the strawberry preserves.
Swirl the strawberry preserves with a toothpick or skewer.
Bake on 350 degrees Fahrenheit for about 18-20 minutes. The center will have a slight jiggle to it.
Allow the pie to cool and come to room temperature. If using meringue, top with meringue and broil until the meringue is a golden-brown color, about 1-2 minutes. Allow the pie to cool and chill in the refrigerator for at least 2 hours. If you are using whipped cream, do not broil. Top the pie with the whipped cream just before serving.
*Please eat/drink responsibly.
- 1 sleeve (8 rectangles) Graham crackers
- 1 cup small pretzel twists
- 6 tbsp melted, unsalted butter
- ½ tsp fresh lime zest
- Juice of 5 limes
- 14 oz can sweetened condensed milk (I used the fat-free kind)
- 2 tbsp triple-sec
- ¼ cup silver tequila
- 2 large eggs
- ¼ cup powdered sugar
- 1/3 cup strawberry preserves
- Meringue or whipped cream topping
- Preheat the oven to 350 degrees Fahrenheit. In a food processor, combine the Graham crackers and pretzels.
- Pulse until they are a crumb-like consistency.
- Move the crumbs to a bowl and stir in the melted butter, until all of the crumbs are coated.
- In a greased springform pan, press the crumb mixture into the bottom of the pan to create the crust. Bake for about 8 minutes. Remove from heat and allow to cool.
- For the filling: In a mixing bowl, combine the zest, lime juice, sweetened condensed milk, triple-sec, tequila, eggs, and powdered sugar. Whisk until it is combined.
- Pour the filling onto the cooled crust. Dot the pie with the strawberry preserves.
- Swirl the strawberry preserves with a toothpick or skewer.
- Bake on 350 degrees Fahrenheit for about 18-20 minutes. The center will have a slight jiggle to it.
- Allow the pie to cool and come to room temperature. If using meringue, top with meringue and broil until the meringue is a golden-brown color, about 1-2 minutes. Allow the pie to cool and chill in the refrigerator for at least 2 hours. If you are using whipped cream, do not broil. Top the pie with the whipped cream just before serving.
- *Please eat/drink responsibly.
