Lime Margarita Pie Cups Recipes

LIME MARGARITA PIE CUPS

Steps:

• Heat oven to 425°F. Remove one crust from pouch; unroll on work surface. With 3 1/2-inch round cutter, cut 6 rounds from crust; repeat with remaining crust. Reserve leftover scraps for another use. Press circles into 12 ungreased regular-size muffin cups. Prick dough inside each cup on bottom with fork 5 to 6 times.
• Bake 7 to 10 minutes or until edges are golden brown. Cool in pan 2 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
• In 1-quart saucepan, mix granulated sugar and cornstarch. Gradually stir in water, 1/2 teaspoon lime zest, the lemon zest, lime juice and lemon juice until smooth. Cook and stir over medium-high heat. Heat to boiling; boil 1 minute, stirring constantly, until mixture is bubbly and thickened. Remove from heat.
• In small bowl, beat egg yolk with whisk. Gradually beat about 1/4 cup hot mixture into egg yolk. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat, stirring constantly, until mixture starts to gently boil. Cook 1 minute longer, stirring constantly. Remove from heat; stir in butter and tequila. Let stand 5 minutes.
• Place cooled pie cups on rimmed cookie sheet. Spoon about 1 1/2 tablespoons filling into each pie cup. Refrigerate uncovered at least 2 hours until set.
• When ready to serve, in chilled medium bowl, beat Topping ingredients with electric mixer on medium-high speed until stiff peaks form. Spoon topping into decorating bag fitted with 1/2-inch star piping tip. Squeeze a dollop on top of each pie cup. Sprinkle 1/2 teaspoon lime zest evenly over pie cups. Store loosely covered in refrigerator.

KEY LIME MARGARITA PIE

Steps:

• Mix crushed pretzels, sugar and butter. Press firmly onto bottom and up side of 9-inch pie plate. Refrigerate until ready to fill.
• Combine condensed milk, lime juice, and drink mix powder in large bowl until well blended.
• Gently stir in whipped topping. Pour into crust.
• Freeze 6 hours or overnight. Let stand at room temperature 15 minutes or until pie can be cut easily.

MARGARITA-KEY LIME PIE WITH GINGERSNAP CRUST

Steps:

• Prepare crust:.
• Stir together coconut, gingersnaps and butter.
• Press into bottom and up sides of a 9 inch pie plate.
• Bake at 350 degrees for 8 minutes.
• Cool on wire rack.
• Prepare Filling:.
• In a heavy saucepan, combine, eggs, lime juice, orange liqueur, tequila and condensed milk over medium heat, stirring often approxiately 20 minutes or until temperature reaches 165 degrees. Remove from heat, stir in lime rind; cool completely (approximately 2 hours).
• Beat whipping cream at high speed with an electric mixer until soft peaks form.
• Fold into egg mixture.
• Spoon into Gingersnap crust.
• Freeze 2 hours or until firm.
• Let stand 20 minutes before cutting.
• Garnish if desired.

MARGARITA/KEY LIME PIE

Steps:

• The combined recipe makes 2 crusts, so either use 2 graham cracker pie crusts, or if you’re ambitious, make 2 pretzel crusts (double the ingredients for the crust and pat into 2 pie pans).
• Make the 2 Key Lime pies first- they’ll seem shallow, but remember you’re going to top them with Margarita topping.
• Cool pies.
• Make the Margarita Pie filling, spread over the top of the Key Lime pies, then chill.
• Key Lime Pie Directions:.
• Beat egg yolks until light and lemon colored.
• Add lime juice.
• Stir in milk, sour cream and food coloring.
• Pour into pie crust.
• Bake 15 minutes in 325 degree oven.
• Chill.
• Margarita Pie Directions:.
• Crust: In small saucepan, melt margarine; stir in pretzel crumbs and sugar.
• Mix well.
• Press crumbs on bottom and up side of buttered 9 pie plate; chill.
• Filling: In large bowl, combine Eagle Brand, lime juice, tequila and triple sec.
• Blend well.
• Fold in whipped cream.
• Turn into prepared crust.
• Freeze or chill until firm.
• Before serving, garnish with whipped cream and pretzels, if desired.
• Refrigerate or freeze leftovers.

KEY LIME MARGARITA PIE

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Spray a 9-inch pie pan with cooking spray.
• Put the graham crackers, brown sugar and salt in the bowl of a food processor. Process until the graham crackers have broken down into fine crumbs. Add the coconut oil and process until combined; the mixture will resemble very wet sand. Press the mixture into the bottom of the prepared pan, using the back of a flat-bottomed glass or measuring cup to press the crust firmly into the bottom and up the sides of the pan.
• Combine the egg yolks and condensed milk in a large bowl and whisk to combine. Add the lime juice and tequila and whisk until smooth.
• Spread the filling evenly over the crust. Bake until the filling is just set and only slightly jiggles in the center, 20 to 25 minutes, rotating the pan once halfway through baking. Let cool slightly on a wire rack for 20 minutes, and then chill in the refrigerator until completely cooled, at least 4 hours and up to overnight.
• Right before serving, whisk the heavy cream and confectioners' sugar in a large bowl on medium-high speed until soft peaks form, about 2 minutes. Add the orange liqueur and whisk until the cream reaches medium stiff peaks, 1 to 2 minutes, being careful not to overmix.
• Remove from the refrigerator and sprinkle with flaky sea salt. Spread the whipped cream on top, then cut into 8 to 10 pieces and serve.