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Margarita-Key Lime Pie with Gingersnap Crust

Margarita-Key Lime Pie with Gingersnap Crust

Southern Living SEPTEMBER 2001

  • Yield: Makes 1 (9-inch) pie

Ingredients

  • 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

Preparation

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.

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Margarita-Key Lime Pie with Gingersnap Crust recipe

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