Ingredients for Margarita Key Lime Pie With Gingersnap Crust
- 4 large eggs
- ½ cup key lime juice
- ¼ cup orange liqueur
- 2 tablespoons tequila
- Sweetened Condensed Milk
- Zest of 2 key limes
- 1 cup heavy cream
- ¼ cup unsweetened shredded coconut
- Gingersnap Cookies
- Unsalted Butter
- Sweetened Whipped Cream
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How to Make Margarita Key Lime Pie With Gingersnap Crust
- **Prepare the Crust:** Preheat oven to 350°F (175°C).
- **Combine Dry Ingredients:** In a medium bowl, finely crush 1 ½ cups gingersnap cookies. Add ¼ cup unsweetened shredded coconut.
- **Add Butter:** Add 6 tablespoons (3 ounces) melted unsalted butter to the cookie and coconut mixture. Stir until well combined.
- **Press into Pie Plate:** Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
- **Bake the Crust:** Bake for 8-10 minutes, or until lightly golden. Let cool completely on a wire rack.
- **Make the Filling:** In a heavy-bottomed saucepan, whisk together 4 large eggs, ½ cup key lime juice, ¼ cup orange liqueur, 2 tablespoons tequila, and 1 (14-ounce) can sweetened condensed milk.
- **Cook the Filling:** Cook over medium heat, stirring constantly, until the mixture thickens and reaches 170°F (77°C) on a candy thermometer (approximately 15-20 minutes). Do not boil.
- **Add Lime Zest:** Remove from heat and stir in the zest of 2 key limes.
- **Cool the Filling:** Pour the filling through a fine-mesh sieve into a bowl. Let cool completely.
- **Whip the Cream:** In a separate bowl, beat 1 cup heavy cream with an electric mixer until soft peaks form.
- **Fold in Cream:** Gently fold the whipped cream into the cooled lime filling.
- **Pour into Crust:** Pour the filling into the cooled gingersnap crust.
- **Freeze:** Freeze for at least 2 hours, or until firm.
- **Rest Before Serving:** Let the pie stand at room temperature for 20 minutes before slicing and serving.
- **Garnish (Optional):** Garnish with whipped cream, lime wedges, or candied ginger.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
232g
Fat
138g
Carbs
23g
