Prep 5 mins
Cook 15 mins
There is no alcohol in this version. I was drawn into Williams Sonoma cooking store by the delicious aroma of this pie baking. They were kind enough to share the simple recipe, which I promptly made the minute I got home. Although their brand of Margarita mixer is recommended, I did try this with another brand I purchased at my local grocery and it still came out delicious. This is a rich, citrusy flavored tart. Prep time does not include chilling time once pie has baked.
- 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
- 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.
I'm so glad you posted this recipe. i also picked it up at William Sonoma last fall and lost it after I'd made it a few times. A friend made it and substituted strawberry dacquri mix for the margarita mix then garnished it with strawberry slices and whipped cream. Both are yummy!
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!
This is so simple, yet tastes so good. I have made this great pie at least 4 times since finding it last November. I even got my mother-in-law hooked on it. It's a great year-round use for those cans of condensed milk I got in the fall for pumpkin pie.