Margarita Key Lime Pie has the most delicious and tangy key lime filling spiked with tequila and set in a sweet ginger cookie crust.
Key lime pie is one of the most delicious pies around. It has a tangy flavor and a creamy texture. Do you love it as much as I do? This key lime pie has some tequila and orange liqueur in it. So we’ve turned it into a Margarita Key Lime Pie! The crust on this pie is unique and amazing too.
Ingredients needed:
- flaked coconut
- ginger cookies
- unsalted butter
- eggs
- key lime juice and zest
- orange liqueur
- tequila
- sweetened condensed milk
- heavy whipping cream
- cut limes and sweetened whipped cream, for garnish
How to make Coconut-Ginger Pie Crust:
Preheat the oven to 350°F. In a medium bowl, stir together the coconut, cookie crumbs and melted butter. Press the crust into the bottom and up the sides of a 9-inch pie plate. Bake for 8 minutes. Cool on a wire rack.
How to make Margarita Key Lime Pie:
The complete, printable recipe is at the end of this post.
In a medium, heavy saucepan over medium heat, whisk together the eggs, lime juice, liqueur, sweetened condensed milk and tequila. Simmer and stir very often for 20 minutes or until the temperature reaches 165°F. Remove the pan from heat. Stir in the lime zest. Then let it cool completely.
In a large bowl, use an electric mixer to beat the whipping cream until soft peaks form. Fold the whipped cream into the filling mixture until well-combined. Spoon the filling into the crust. Freeze the pie for 2 hours or until firm.
Garnish, if desired, with cut limes and sweetened whipped cream.
Let your Margarita Key Lime Pie stand for 20 minutes before cutting.
About Key Limes:
Key limes are typically sweeter in taste than regular Persian limes, making them a perfect ingredient for the refreshing pie they’re most known for. They’re tiny limes, and they’re often yellow in color. You can substitute regular limes in this margarita key lime pie if you have trouble locating key limes.
Favorite Pie Recipes:
- Strawberry Lemon Buttermilk Pie
- Nutter Butter Peanut Butter Pie
- Raspberry Cream Pie
- Hoosier Pie
- Rocky Road Pie
Margarita Key Lime Pie
The best key lime pie with a margarita twist!
Ingredients
CRUST:
- ¾ cup flaked coconut, toasted
- 18 whole ginger cookies, crumbled (1½ cups of crumbs)
- 3 tablespoons unsalted butter, melted
FILLING:
- 4 large eggs
- ½ cup freshly squeezed key lime juice
- ¼ cup orange liqueur (such as Cointreau)
- ¼ cup tequila
- Two 14-ounce cans sweetened condensed milk
- 2 teaspoons finely grated key lime zest
- 2 cups heavy whipping cream
GARNISHES:
- lime rind curls and sweetened whipped cream
Instructions
PREPARE THE CRUST:
- Preheat the oven to 350°F. In a medium bowl, stir together the coconut, cookie crumbs and melted butter. Press the crust into the bottom and up the sides of a 9-inch pie plate. Bake for 8 minutes. Cool on a wire rack.
PREPARE THE FILLING:
- In a medium, heavy saucepan over medium heat, whisk together the eggs, lime juice, liqueur, sweetened condensed milk and tequila. Simmer and stir very often for 20 minutes or until the temperature reaches 165°F. Remove the pan from heat. Stir in the lime zest. Then let it cool completely.
- In a large bowl, use an electric mixer to beat the whipping cream until soft peaks form. Fold the whipped cream into the filling mixture until well-combined. Spoon the filling into the crust. Freeze the pie for 2 hours or until firm. Let stand for 20 minutes before cutting. Garnish, if desired, with lime rind curls and sweetened whipped cream.
Nutrition
Serving: 1slice, Calories: 779kcal, Carbohydrates: 78g, Protein: 15g, Fat: 44g, Saturated Fat: 28g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.2g, Cholesterol: 205mg, Sodium: 300mg, Potassium: 598mg, Fiber: 2g, Sugar: 63g, Vitamin A: 1414IU, Vitamin C: 8mg, Calcium: 357mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
It was good! Making it, I wasn’t so sure . . . I did add lime zest to custard part because it just wasn’t tasting “limey”! Also, I added the alcohol after the cooking because I wanted more of the boozy taste. The volume of all ingredients was WAY more than a 9 inch pie plate – easily could have been a 10 inch or deep dish. We topped it with whipped cream and a sprinkle of lime zest for presentation. My husband and guests LOVED it! This is a great make ahead desert! Thanks so much!
What can I substitute for the liquor. I don’t use alcohol. I want my grandchildren to eat it. Looks so delicious.
I would suggest making a regular key lime pie instead! https://www.recipegirl.com/key-lime-pie/