Margarita Pie Recipe
This creamy Margarita Pie is the ultimate fusion of zesty key lime and your favorite cocktail. With a unique, light-as-air texture from folding the meringue directly into the base, it's a refreshing, citrusy delight that's perfect for summer parties.Plus, it includes a simple swap for a kid-friendly, nonalcoholic version everyone can enjoy!
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Ingredients
- 1 baked, deep dish 9-inch pie shell cooled
- 1 envelope (.25 oz.) unflavored gelatin
- 1 cup granulated sugar divided
- ¼ teaspoon salt
- 4 eggs separated
- ½ cup freshly squeezed lime juice you will need additional lime juice if choosing to make the nonalcoholic version
- 1 teaspoon lime zest
- ⅓ cup tequila omit and replace with ¼ cup lime juice plus water to equal ⅓ cup for nonalcoholic version
- 2 tablespoons orange liqueur or triple sec omit and replace with water for nonalcoholic version
Instructions
- Bake pie crust and allow to cool.
- Mix the gelatin, ½ cup of the sugar, and salt in a small saucepan.
- Beat the egg yolks and lime juice together and add to the gelatin mixture.
- Cook and stir over low heat until gelatin is dissolved and mixture thickens; about 5-7 minutes.
- Remove from heat and stir in lime zest, tequila and liqueur (or extra lime juice and water--see notes).
- Chill in fridge until mixture mounds slightly when dropped from a spoon (check in 30 minute intervals...see notes below).
- Using a hand mixer on its highest setting, beat egg whites until peaks form; add remaining sugar and beat until stiff peaks form.
- Fold the meringue into the gelatin mixture; fold thoroughly.
- Turn into pie shell and chill until firm.
- Garnish with lime twists and whipped cream before serving.
- This tangy meringue based pie is at its best when served the same day it is made. If you have leftovers, loosely cover with plastic wrap and refrigerate for up to 3 days.
Notes
Working with gelatin is all about the timing! Remove the mixture from the stove as soon as it starts to thicken, then chill and check it every 30 minutes. Once it’s slightly set (usually 30–60 minutes), fold in your meringue immediately to avoid a chunky or solidified base.
One sleeve of unflavored gelatin is all you need for this recipe. That's only .25 ounce. Flavored gelatins typically come in 3 oz. boxes, plus have a ton of added sugar, and of course, food dye. Stick with unflavored gelatin for best results.
Nonalcoholic version: Omit the tequila and liqueur. Follow the steps above, but when it's time to add the alcohol, add an additional ¼ cup of lime juice plus water to make ⅓ cup of total liquid. Then add an additional 2 tablespoons of water to equal the total amount of liquor that will be replaced. It's important to replace the liquor with the same amount of liquid so that the gelatin ratio isn't affected. (We don't use all lime juice as a replacement because the pie gets, well, a little too limey!)
Tried this recipe?Let us know how it was!