Recipe: Frozen Margarita Pie

It must have been halfway through my run when I heard chef Andy Baraghani sharing his recipe for Frozen Margarita Pie on the Bon Appétit food podcast (more on working out and only being able to think about food later). It made me completely restless. Did I run faster (home)? Yes. Did I also have to stop for a moment because I was overcome by an intense craving for Frozen Margarita Pie? Also yes.

Listening to other people talk about food is one of my great joys in life, right alongside watching people make it. And then I want to HAVE that food. So once I got home, I immediately looked up this recipe, and because THERE IS NO OTHER WAY than that you’ll want to make this too, I’m writing it down for you here.

How to make Frozen Margarita Pie

• Start a day in advance, because the pie needs to be in the freezer for at least 8 hours, preferably overnight.
• Melt the butter in a small saucepan over medium heat. Let it cool slightly.
• Crush the digestive biscuits in the mixing bowl of the food processor.
• Add the sugar, 1/4 teaspoon salt and melted butter to the mixing bowl and process until the mixture resembles wet sand.
• Spoon the mixture into the pie dish and press it down firmly and evenly with the smooth bottom of, for example, a tin or a measuring cup.
• Press the mixture firmly along the edges so that it rises up the sides of the dish, preferably all the way to the rim.
• Place in the freezer for 20 minutes.
• In the meantime, whip the cream in a medium bowl for about 3–5 minutes, until stiff and peaks begin to form.
• Juice 4 of the limes through a fine-mesh sieve into a measuring cup. You should have about 120 ml.
• Pour the lime juice into another medium bowl and whisk in the condensed milk, tequila and the remaining 1/4 teaspoon salt.
• Whisk until completely smooth.
• Spoon half of the whipped cream into the bowl with the lime juice mixture, and gently fold it in with a spatula while turning the bowl a little at a time.
• Repeat with the second half of the whipped cream until everything has been incorporated.
• Remove the pie crust from the freezer and pour the liquid mixture into it, starting in the center.
• Smooth it out to the outer edges with the back of a spoon.
• Grate (preferably with a Microplane) half the zest of the last lime over the pie filling.
• Freeze for 8 hours or, preferably, overnight.
• Share with fun people and eat!

Source and image: Bon Appétit

Also read:

• Tequila the way it’s meant to be
• Recipe: drunken strawberries with tequila
• 3x tequila cocktail for your honey