Don't worry! This recipe doesn't have any tequila but it does have STOUT Smoky margarita mix. Bring this pie to your next event and we promise it'll be a hit. This recipe was inspired by Vintage Kitchen
Key Lime Margarita Pie
With family all across Florida we thought this pie was something we needed to add to our recipe book. Everyone down there has their own version so we decided to add our own STOUT twist to it.
This recipe is so easy and delicious. It's great for the summertime or around the holidays. Sick of pumpkin pie? Make a Key Lime Pie! STOUT's smoky margarita mix adds a great flavor profile that people will keep talking about.
You might be wondering why Florida for the Key Lime Pie? Per Florida Smart, Key Limes only grow in climates where the weather stays warm and never dips below freezing temperatures (tropical and sub-tropical climates), which is why it became popular in the Florida Keys.
Key Lime Trees were common in the Florida Keys by the 1800’s. And at a place and time when refrigeration was not common, fresh milk was not common, and finding ways to make things that wouldn’t spoil was very common, innovation happened. Sweetened condensed milk was combined with the natively grown Key Lime and the result was a delightful dessert that became a stable in Key West.
2 cups (200g) ground graham crackers or vanilla wafers
½ cup (115g) unsalted butter, melted
2 (two) 14-oz cans (400g each) sweetened condensed milk
3/4 Cup STOUT Margarita Blend
2 tablespoons tequila
3 teaspoons orange liquor
Zest of 2 limes + some more for decorating
5 egg yolks, room temp
STOUT All Purpose Seasoning
For the Crust:
For the Filling:
Have ready a 9-inch (24cm) pie pan with removable bottom.
Preheat oven to 350º F /180ºC.
For the Crust:
In a bowl mix ground cookies with melted butter until it has the texture of wet sand. If it’s too dry add an extra teaspoon of melted butter or two.
Put this cookie mixture in the pan and press onto the bottom and sides of the pan, making sure you don’t miss the angles where the bottom and sides meet.
Start with the wall and work your way up to the center, it’s the best way to make sure you don’t run out of cookie mixture for the angles and sides.
Make sure it’s well pressed and no spots remain without cookie mixture.
Bake for 10 minutes, until it starts to dry and brown. Reserve on a wire rack while you make the filling.
Keep the oven turned on.
For the Filling:
In a large bowl put the condensed milk and add the egg yolks and mix with a wire whisk or spatula. Don’t beat.
Add the STOUT Margartita and mix well. The mixture will thicken almost immediately.
Add the tequila, orange liquor and zest and mix well.
Pour into the cookie crust careful not to overflow it. Put the pie back into the oven and bake for 7-10 minutes, until it firms up but the center still juggles slightly.
Watch it carefully.
Let cool completely on a wire rack, wrap in plastic or put a piece of plastic on top and refrigerate for a few hours or overnight.
When ready to serve, take it out of the fridge 10 minutes before so it's easier to unmold. Carefully unlock the sides of the pan from the crust (it might feel as though it's stuck but it will be fine) and place it on a smooth surface. I usually leave the bottom of the pan and transfer it to the serving plate, but you can very carefully lift the pie with a large spatula and transfer it to the serving plate.
Grate some zest on top and sprinkle with a bit of STOUT Seasoning. Add whipped cream.
Balance: make sure the amount of lime juice and zest balance the extreme sweetness of the condensed milk. This pie needs to have a strong citrus flavor. Not make you pucker, but if you taste it and it's all sweet condensed milk flavor it's no good. So I use a whole cup of citrus juice. If limes are not in season you might want to add some lemon juice and/or zest. I know it's not exactly lime pie per se, but it will be so good you won't even care.
Calories 438, Sodium 278.6 milligrams, Protein 10.1 grams, Cholesterol 163.8 milligrams, Carbs 53.3 grams, Fat 21.5 grams