Baked Margarita Pie
photo by DianaEatingRichly
- Ready In:
- 20mins
- Ingredients:
- 5
- Yields:
-
1 pie
- Serves:
- 6-8
ingredients
- 1 prepared graham cracker crusts or 1 pie pastry, baked and cooled (9-10 inch size)
- 3⁄4 cup bottled margarita mix
- 2 egg yolks (I use jumbo size eggs)
- 1 (14 ounce) can sweetened condensed milk
- sweetened whipped cream, to garnish
directions
- Preheat oven to 450 F and have ready a premade graham cracker pie shell (either 9" or slightly larger) or if you prefer, a baked& cooled regular pie pastry.
- Whisk together the margarita mixer, the eggs, and the sweetened condensed milk until smooth.
- Pour into the pie shell and bake for about 10-15 minutes, or until pie is almost set and the top is getting bubbly and edges of filling are just beginning to brown.
- I placed a pie shield over the crust edges to keep them from overbrowning- if you do not have one, you can cover the crust edges with some foil.
- Set pie onto a wire rack to cool to room temperature, then cover and place in fridge until fully cooled, at least 1 hour.
- Before serving, garnish with whipped cream.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I haven't baked this yet. It's very similar to my Key Lime Pie recipe. Because of the title, I was expecting to find tequila in the list of ingredients. In candor, that was the reason I looked at this recipe. If I were to add tequila, will someone suggest a quantity to add and discuss the impact on the other ingredients' quantities and any impact on cooking time/temperature. Would baking heat dissipate the nature of the tequila? If that be the case, I won't waste the tequila; I'll just sip it while the pie bakes. Win-win!
-
Delicious, simple! I have made it many times. I suggest baking at 400 degrees for 20 minutes (or longer as needed to set filling) and monitor the pie crust edges for burning. If you cover the pie with aluminum foil to avoid a burnt crust, you might want to place toothpicks in the pie after the filling has "set" somewhat to keep the foil from touching the pie filling. Or, shape the foil like a "tent" over the pie. Whatever works for you!