No-Bake Margarita Pie
Votes: 2
Time: 50 min.
Experience the notes of tequila, lime, and salt combined in this summer tart with a whole-grain cookie base. The condensed milk dessert hardens overnight, so all you have to do is forget about it for a while. But once you're ready to serve it, you'll be hooked, garnishing it with salty lime wedges—and that's the whole point.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cake
- 14 pcs. graham crackers
- 3 tablespoons of sugar
- 6 tbsp (90 g) butter, melted
- 1 tbsp tequila
Filling
- 1 can (400 g) of condensed milk
- 1/2 cup lime lemonade
- 1/4 cup tequila
- 2 tablespoons lime juice
- 2 tablespoons orange liqueur, such as Triple Sec
- 1/4 tsp salt, plus more for serving
- 1 cup heavy cream
- 8 1/2-inch lime wedges (1-2 limes)
We recommend
Recipes with similar ingredients: shortbread cookies, lime lemonade, Orange liqueur, tequila, condensed milk, cream
Cooking the dish according to the recipe:
- For the cakePreheat oven to 350°F (170°C). Grind the graham crackers and sugar in a food processor until fine crumbs form. Add the melted butter and tequila, and pulse until the crumbs are evenly moist. Press the crumbs into a 9-inch (22 cm) pie pan and bake until firm, 12-15 minutes. Cool completely on a wire rack.
- For the fillingWhisk the condensed milk, lemonade, tequila, lime juice, liqueur, and salt together in a large bowl until smooth. In another bowl, beat the cream with an electric mixer fitted with a whisk attachment on medium speed until stiff peaks form.
Reduce the speed to low and add the condensed milk mixture. Return the mixer to medium speed and beat until the mixture is completely smooth and fluffy, about 30 seconds, stopping as needed to scrape down the sides of the bowl. - Transfer the filling to the cooled base, cover with plastic wrap and refrigerate until set (6 hours to overnight).
Garnish with lime wedges dipped in salt. Refrigerate the pie for 30 minutes before serving.
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