Key lime tequila custard served in a pretzel crust. Tart, sweet, salty, refreshing. Just like a margarita.
This is the greatest key lime pie ever. For real. Yes, I have had multiple kinds of key lime pie in the Key West. I love the Blonde Giraffe the best, but this is better. Why? It’s salty, it’s sour, it’s sweet.. and it has tequila.
This recipe is based on the recipe on the key lime juice bottle. It makes the best key lime pie. This is a fancied up version. Or a dressed down version. You can be the judge of that.
I swapped the traditional graham cracker crust of a pretzel one to give the element of a salty rim. I added an egg yolk to give the filling more body. And I gave a hefty swig of tequila and Grand Marnier to make me miss warm sunshiney days a little less.
Margarita Key Lime Pie
- 1.5 cups pretzels crumbs if you start with about 2.5 cups of whole pretzels in the food processor, they will make 1.5 cups of crumbs
- 2 tbsp sugar
- 6 tbsp butter melted
- 1 14 oz can of sweetened condensed milk
- 1/2 cup Nellie and Joe's key lime juice
- 1/8 cup tequila
- 1 tbsp Grand Marnier
- 5 egg yolks
- whipped cream
- lime slices
Preheat oven to 350°F.
In the bowl of a food processor, combine the pretzel crumbs, sugar, and butter until combined. It will be the consistency of wet sand. Press the pretzel crumbs into the bottom and sides of a pie dish. Bake for 10 minutes.
While the crust is baking, combine condensed milk, egg yolks, lime juice, tequila and Grand Marnier. Blend until smooth.
Pour filling into pie crust and bake for 15 minutes, until the filling is set to a pudding-like consistency. Allow to stand 10 minutes before refrigerating.
To serve, top with freshly whipped cream and garnish with lime slices.