Bakes Margarita Masterpiece Recipes

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BAKED MARGARITA PIE



Baked Margarita Pie image

There is no alcohol in this version. I was drawn into Williams Sonoma cooking store by the delicious aroma of this pie baking. They were kind enough to share the simple recipe, which I promptly made the minute I got home. Although their brand of Margarita mixer is recommended, I did try this with another brand I purchased at my local grocery and it still came out delicious. This is a rich, citrusy flavored tart. Prep time does not include chilling time once pie has baked.

Provided by HeatherFeather

Categories     Pie

Time 20m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 5

1 prepared graham cracker crusts or 1 pie pastry, baked and cooled (9-10 inch size)
3/4 cup bottled margarita mix
2 egg yolks (I use jumbo size eggs)
1 (14 ounce) can sweetened condensed milk
sweetened whipped cream, to garnish

Steps:

  • Preheat oven to 450 F and have ready a premade graham cracker pie shell (either 9" or slightly larger) or if you prefer, a baked& cooled regular pie pastry.
  • Whisk together the margarita mixer, the eggs, and the sweetened condensed milk until smooth.
  • Pour into the pie shell and bake for about 10-15 minutes, or until pie is almost set and the top is getting bubbly and edges of filling are just beginning to brown.
  • I placed a pie shield over the crust edges to keep them from overbrowning- if you do not have one, you can cover the crust edges with some foil.
  • Set pie onto a wire rack to cool to room temperature, then cover and place in fridge until fully cooled, at least 1 hour.
  • Before serving, garnish with whipped cream.

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