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Margarita Lime Pie

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Rating: 5   Reviews: 2 See Reviews
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Active Time:  35 Minutes
Total Time:  10 Hours 45 Minutes
  8 servings
The filling in this cool and refreshing pie resembles the cocktail that shares the same name. It's perfect after a spicy barbecue or a Southwestern or Mexican meal.
For the Crust:
10 whole graham crackers , broken into pieces (about 5 1/2  ounces)
2 tablespoons sugar
1/4  cup roasted macadamia nuts (about 2 ounces)
6 tablespoons unsalted butter,  melted
For the Filling:
2 1/2 tablespoons tequila
2 1/2 tablespoons triple sec
1 teaspoon unflavored gelatin
4 large eggs
1 cup sugar
2/3  cup fresh lime juice
1 tablespoon finely grated lime peel
For the Garnish:
1 3/4 cups chilled whipping cream
2 limes, sliced
Additional sugar
Margarita Lime Pie Recipe at
Position rack in center of oven and preheat to 350 degrees F. Finely grind graham crackers and sugar in processor. Add nuts and melted butter and process until graham cracker mixture is evenly moistened. Press mixture onto bottom and al the way up sides and onto rim of 9-inch-diameter glass pie dish. Bake until crust is light golden and set, about 13 minutes. Cool completely on rack. (Can be made 1 day ahead. Cover and let stand at room temperature.)

Combine tequila and triple sec in small bowl. Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes. Whisk eggs, 1 cup sugar and lime juice in heavy small saucepan over medium heat until mixture thckens (do not boil), about 6 minutes. Remove from heat. Add gelatin mixture and whisk until gelatin dissolves and melts. Mix in lime peel. Refrigerate until mixture is cold but not set, about 1 hour 45 minutes. Transfer to large bowl.

Beat 1 cup whipping cream in medium bowl until medium-stiff peaks form. Fold whipped cream into lime mixture in 2 additions. Transfer filling to crust; smooth top. Refrigerate uncovered until filling is set, at least 8 hours or overnight. (Can be prepared 2 days ahead. When filling is set, cover with plastic wrap and keep refrigerated.)

Pat lime slices thoroughly with paper towels to blot excess moisture. Dip both sides of each lime slice in sugar, coating well. Place on plate; let stand 10 minutes. Dip both sides of each lime slice again in sugar, coating thickly (this helps sugar adhere better to lime slices and they can stand at room temperature up to 1 hour before using.) Place lime slices on plate.

Beat remaining 3/4 cup whipping cream in another medium bowl until stiff peaks form. Transfer to pastry bag fitted with medium star tip. Pipe whipped cream rosettes in decorative border around top of pie. Place sugared lime slices between each rosette. Cut pie into wedges and serve.

Recipe created exclusively for by Margaret Cederberg.BR>Photography courtesy of Weldon Owen Publishing.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Lime Pies & Tarts
 The Deep Dish: Pies
 Graham Cracker-Crusted Desserts
Nutrition Facts per Serving
Yield:   8 servings
Calories: 343
Fat. Total: 17g
Fiber: 1g
Carbohydrates, Total: 40g
Sodium: 87mg
% Cal. from Fat: 45%
Cholesterol: 130mg
Protein: 5g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Linda Reviewed: 05/09/2011
love it love it. adult pie.
I admit I did not make the crust from scratch as my pie plate is 9" in diameter and I needed to transport the pie to a girly weekend travelling but bus. I also used the microwave and a 6 cup glass measuring cup to cook the egg mixture and as always it work beautifully -- no need for a double boiler. The results was amazing. A little labour intensive squashing the juice out of 5 medium sized limes and shaving off the lime zest but worth every bit of effort.
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