With Cinco de Mayo fiestas well underway north and south of the Mexican border, it is Mexican food that is at the center of all the celebrations and, of course, Mexican beer and margaritas as well. So why not make a zesty margarita pie as a final flourish for the celebrations.
The recipe that follows mirrors a classic margarita made with freshly squeezed lime juice, a good silver/blanco tequila, triple sec, sugar or agave syrup, and crystallized flaked salt. These very same ingredients provide the essential flavors for a sensational chilled sweet sour margarita confection with just a hint of green earthiness from the tequila and a crisp salty after note.
As popular as a pretzel crust seems to be for a margarita pie these days, I have to say I favor a classic sweet pastry crust for this pie which allows the flavors of the margarita lime curd to take center stage. Served chilled, this pie is as bedazzling and refreshing as an icy margarita on the rocks would be on a hot summer evening in the tropics.
Needed: 1 10 inch pie dish
- sweet pastry dough
- butter for brushing
- crystallized salt
Use your favorite sweet pastry dough recipe and chill the dough for several hours before you intend to roll it out.
Roll out the dough and place it in the pie dish. Even out the edges. Transfer to the the refrigerator and chill for 30 minutes.
Preheat the oven to 350 f/ 180 c
Melt a small amount of butter. Remove the chilled pie shell from the refrigerator and lightly brush the entire surface of the dough with melted butter.
Then evenly press salt flakes onto the outer rim of the dough.
Line the inner surface of the dough with baking parchment and trim off excess paper so the salt studded surface of the rim of the pie is exposed. Place pie wights (or dried beans) into the parchment lined pie dough and transfer to the oven and bake for about 25 minutes or until the salted edges are lightly browned.
Remove from the oven and, using a spoon, remove the weights and set them aside to cool. Remove the parchment and return the pie shell to the oven and bake another 12 minutes, or until the interior crust is lightly colored and dry.
Remove from the oven, place on a cooling rack, and cool to room temperature. You can then refrigerate the crust.
Margarita Pie Curd Filling
- 4 eggs
- 4 egg yolks
- 2/3 cup sugar
- 3/4 cup freshly squeezed lime juice
- 3 tablespoons silver tequila
- 1 tablespoon triple sec (or other orange liquer)
- 3 oz chilled butter, cut into small pieces
Combine the eggs, egg yolks, sugar, lime juice, tequila, and tipple sec in a non-reactive stainless bowl.
Gently whisk until the ingredients are well combined.
Place the bowl over a pot of hot, but not boiling, water and gently whisk continuously until the mixture thickens and mounds onto itself.
Promptly remove the bowl from the heat and scatter the butter over the surface. Stir with the whisk until the butter has completely melted and is mixed evenly into the curd.
Remove the chilled crust from the refrigerator and, using a silicone spatula, spoon the curd into the pie shell. Spread the curd evenly and return the pie to the refrigerator to chill.
Sour Cream Topping:
- 1 cup sour cream
- Â½ cup sugar
- 1 tablespoon lime juice
Preheat the oven to 400 f/ 200c
Combine the sour cream, sugar and lime juice in a bowl and stir until well combined.
Remove the chilled pie from the refrigerator and spoon the sour cream mixture over the surface of the lime curd. Giggle the pie to even out the surface and place in the oven and bake for or 5 minutes.
Promptly remove from the oven, cool for 5 minutes, and return the pie to the refrigerator to chill.
- 2 seedless thin skinned limes, sliced into paper thin rounds
- Â½ cup sugar
- Â¼ cup water
Bring the sugar and water to a boil in a wide saute pan. Cook until the liquid is bubbling, thick, and clear. Add the lime slices and cook for 3 minutes. Then remove the pan from the heat and let the lime slices rest in the syrup until completely cool. Remove the slices to a rack to drain off excess syrup.
Remove the pie from the refrigerator and carefully arrange the lime rounds over the surface of the pie.
Cover the pie with cling film and refrigerate for several hours before serving.
About 20 minutes before serving transfer the refrigerated pie to the freezer and chill for 15 to 20 minutes. This final chill gives this pie a crisp icy sensation when served.Â
Slice usingÂ a very sharp knife dipped into water for each slice made.