Monday, April 2, 2012

Margarita Key Lime Pie with Gingersnap crust

I am always looking for new desserts, and found this one in Southern Living in 2001 and it's been a keeper!  Light and tart! Perfect for a spring dinner. An it has Tequila in it!!

Key Lime Pie Basics

Key West locals—“conchs,” as they’re called—do adhere to a few universals for Key lime pie. First, Key lime pie is never green, but rather a natural creamy yellow. it’s always made with small, round key limes, not the large Persian limes found in grocery stores. And any Key lime pie worth its weight—and taste—is made with sweetened condensed milk. Never milk. That is because milk was unavailable in the Florida Keys until the 1930s with the opening of the overseas highway when tank trunks carrying ice could get to the region. And after much debate the Key Lime Pie was made Florida’s official pie in 2006.


  • 4 large eggs
  • 1/2 cup fresh lime juice
  • 1/4 cup orange liqueur
  • 1/4 cup tequila
  • 2 (14-ounce) cans sweetened condensed milk
  • 2 teaspoons grated lime rind
  • 2 cups whipping cream
  • Gingersnap Crust
  • Garnishes: lime rind curls, sweetened whipped cream


Combine first 5 ingredients in a heavy saucepan over medium heat, stirring often, 20 minutes or until temperature reaches 165°; remove from heat. Stir in lime rind; cool completely.
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.
Southern Living SEPTEMBER 2001

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