Frozen Margarita Pie

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Frozen Margarita Pie

Frozen Margarita Pie

Frozen margarita pie has a tequila/lime curd filling with a tequila-flavored whipped cream topping, and is lovingly held together by a sweet, buttery graham cracker crust.  The most important aspect to this delicious pie, however, is the sea salt sprinkled over top.  It really awakens the flavors in the pie.  I got this recipe from the Tasting Table website. It was created by Zac Young, a fantastic pastry chef from David Burke Restaurant Group.  His version is topped with a blueberry compote along with the whipped cream, and he sprinkles green decorative sugar around the edge of the pie.  I forgot to buy blueberries, so there is no compote on mine, and I accidentally sprinkled the green sugar all over because I was thinking about Ben Affleck and Jennifer Garner at the time.  What are you gonna do?

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I’m currently working on custards, creams and sauces right now.  I think I’m getting better with making a citrus curd.  With this recipe I focused on whipped cream or creme Chantilly.  Now, I have always found whipped cream to be easy to make, but there are a few tricks that are good to keep in mind.  

  1. Always chill the bowl and whisk attachment before whipping the cream.  Cream that is too warm will not whip properly.
  2. Always whisk at medium speed.  If we whipped too high the cream could curdle.
  3. Whisk the cream until it thickens a bit before adding the sugar, and any other flavorings, so as not to interfere with the cream’s volume.
  4. Once you’ve added the rest of the ingredients, then whisk on medium speed until medium peaks form.

Okay, let’s start with the graham cracker crust.  Pulverize graham crackers, sugar, flour and a little salt in a food processor.

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While the food processor is running, slowly pour in the melted butter.

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The mixture will clump together when ready.  Dump it onto a pie plate and press it all around and up the sides. Freeze this crust (no need to bake it!) for at least an hour.

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To make the lime curd, first you whisk eggs, sugar, lime juice, and tequila in a bowl over boiling water until thickened.

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Add pieces of cold butter, and whisk until incorporated.

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Strain the curd into a clean bowl, then pour into chilled graham cracker pie shell.

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Freeze the pie for 4 to 6 hours.  When ready to serve, take the pie out of the freezer and let sit for 15 minutes.  In the mean time, make the tequila-laced whipped cream.  Using a pastry bag and a large decorative tip, pipe out the whipped cream over the pie.  

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Sprinkle the top with decorative sugar (optional) and sea salt (mandatory).  Enjoy!

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Frozen Margarita Pie
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For the graham cracker crust
  1. 8 (127 g) whole Graham Crackers
  2. 1/3 cup (42 g) All-Purpose Flour
  3. 1/4 cup (50 g) Sugar
  4. 1/8 tsp Salt
  5. 6 TBS (84 g) Unsalted Butter, melted
For the margarita curd
  1. 1/2 cup Lime Juice
  2. 1/4 cup Tequila
  3. 3/4 cup (150 g) Sugar
  4. 3 Large Eggs
  5. 1 Egg Yolk
  6. 2 sticks (224 g) Unsalted Butter, chilled and cut into small cubes
For the tequila whipped cream
  1. 1 and 1/2 cups Heavy Cream
  2. 1 TBS Powdered Sugar
  3. 1 tsp finely grated Lime Zest
  4. 1 TBS Tequila
  5. 1 tsp Flakey Sea Salt
  6. Green Decorative Sugar
To make the graham cracker crust
  1. In a food processor, pulse together the graham crackers, flour, sugar, and salt until finely ground.
  2. With the food processor running, slowly pour in the melted butter. Keep it running until the mixture comes together.
  3. Dump the graham cracker mixture onto a pie plate, and press it evenly on the bottom and up the sides.
  4. Wrap in plastic and chill in the freezer for at least 1 hour.
To make the margarita curd
  1. In a heat proof bowl placed over a saucepan with boiling water, whisk together the lime juice, tequila, sugar, eggs, and egg yolk. Whisk constantly until the mixture becomes thick like custard, about 16 minutes.
  2. Gradually whisk in the cubes of butter one at a time until fully incorporated, and then remove from heat.
  3. Strain the curd into a clean bowl then pour it into the chilled graham cracker pie shell. Freeze for 4 to 6 hours.
To make the whipped cream
  1. While the the pie is chilling in the freezer, place the bowl of a standing mixer, and whisk attachment into the refrigerator to chill for about an hour.
  2. Once chilled, whisk the heavy cream on medium speed until slightly thicker.
  3. Add the powdered sugar, lime zest, and tequila and whisk on medium speed until medium peaks form.
  4. Remove the pie from freezer 15 minutes before serving, and pipe or spread whipped cream over top. Sprinkle with sea salt and decorative sugar. Serve.
Equipment needed
  1. Food processor
  2. Pie plate
  3. Sauce pan
  4. Heat proof bowl
  5. Strainer
  6. Standing mixer
  7. Zester
  8. Piping bag and tip (optional)
Adapted from Tasting Table
Adapted from Tasting Table
Project Pastry Love https://www.projectpastrylove.com/
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