This last weekend was marvelous.
I took 1.5 days off (the first time I’ve done that in a LOOOOOONG time), finished a few sewing projects, and baked. for. fun.
Better yet, everything I baked turned out beautifully! Better than things have in quite some time.
Because, for as much as people think baking is all scientific and precise and perfect, I find that it’s also about trusting your instincts, your gut. It’s about believing in yourself. Perhaps, if this last weekend has shown me anything, it’s that I haven’t done that in a LOOOOOONG time either.
It feels good to do that. And it tastes even better.
And this Margarita Pie tastes the best! The crust is a simple press-in of saltine crackers (inspired by Atlantic Beach Pie, something I had never heard of until a bar customer and fellow baker told me about it!). The filling is a riff off of key lime pie – with a healthy splash of tequila. The whipped cream is spiked with Grand Marnier – like a floater on top of any good quality marg. It’s special. It’s sweet. It’s even better than what I’d imagined it could be.
Active Time: 35 minutes
Inactive Time: 5 hours – overnight
Total Time: 5 hours & 35 minutes – overnight
Yields: 1 9-inch pie
For the crust:
1 sleeve saltine crackers
4 graham crackers
1 TBSP granulated sugar
½ tsp. salt
8 TBSP (1 stick) unsalted butter, melted
For the filling:
⅓ cup freshly squeezed lime juice
3 TBSP lemon juice
14oz. sweetened condensed milk
5 egg yolks
½ tsp. salt
3 TBSP good quality tequila
For the whipped cream:
1 ½ cups heavy whipping cream
½ cup powdered sugar
1 TBSP Grand Marnier, or other orange liqueur
½ tsp. salt
Preheat oven to 350 degrees. In a food processor, pulse the crackers until only fine crumbs remain. Add in sugar and salt and pulse to combine. With processor running, stream in butter until mixture resembles wet sand. Press into the bottom and 1 inch up the sides of a 9 inch springform pan. Bake in preheated oven for 7 – 9 minutes, or until crust is golden brown. Remove to wire rack to cool slightly. While crust bakes, whisk together the ingredients for the filling until smooth. Pour into prebaked crust and return to oven. Bake for 18 – 22 minutes, or until edges are set and center only slightly jiggles at the touch (it’ll firm up the rest of the way while cooling). Remove from oven and cool completely on wire rack. Transfer to fridge to chill for four hours, or overnight.
When ready to serve, prepare the whipped cream. In the bowl of a stand mixer fitted with the whisk attachment, combine all ingredients and mix on medium speed until light and fluffy and soft peaks have formed. Spread onto pie before slicing and serving.