Key Lime Margarita Pie Recipe

• Total: 4 hr 55 min (includes cooling and chilling times)
• Active: 25 min
• Level: Easy
• Yield: 8 to 10 servings
• Nutritional Analysis Per Serving (Serving Size 1 of 14 servings): Calories 296 | Total Fat 18 g | Saturated Fat 11 g | Carbohydrates 28 g | Dietary Fiber 0 g | Sugar 23 g | Protein 4 g | Cholesterol 86 mg | Sodium 202 mg

Ingredients:

• Nonstick canola oil cooking spray
• 9 whole graham crackers
• 2 tablespoons packed light brown sugar
• 1/4 teaspoon kosher salt
• 6 tablespoons refined coconut oil, melted and slightly cooled
• 4 large egg yolks
• One 14-ounce can sweetened condensed milk
• 2/3 cup fresh or bottled key lime juice, such as Nellie & Joe's
• 3 tablespoons blanco or silver tequila
• Flaky sea salt, for sprinkling
• 1 cup heavy cream
• 3 tablespoons confectioners' sugar
• 2 tablespoons orange liqueur or triple sec

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1. Place a rack in the middle of the oven and heat it to 350 degrees F. Coat a 9-inch pie dish with cooking spray.
2. Place the graham crackers, brown sugar, and salt into a food processor bowl. Pulse until the crackers turn into fine crumbs. Incorporate the coconut oil and pulse until everything blends together; the texture should look like damp sand. Firmly press this mixture into the base and along the sides of the prepared dish, using the flat side of a glass or measuring cup for even pressure.
3. In a spacious bowl, mix the egg yolks with the condensed milk using a whisk until fully blended. Stir in the lime juice and tequila, whisking until the mixture is uniform and smooth.
4. Pour the filling evenly across the crust. Bake the pie until the center is just firm with a slight wobble, about 20 to 25 minutes, turning the dish once during the process. Allow it to cool on a wire rack for around 20 minutes, then refrigerate until fully chilled, for a minimum of 4 hours or overnight.
5. Just prior to serving, beat the heavy cream with confectioners' sugar in a large bowl at medium-high speed until soft peaks appear, roughly 2 minutes. Add the orange liqueur and continue whisking to medium-firm peaks, about 1 to 2 minutes, taking care not to overwhip.
6. Take the pie out of the fridge and dust with flaky sea salt. Dollop the whipped cream over the top, slice into 8 to 10 portions, and enjoy right away.

Pro Tip: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

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