Lemon Margarita Pie

Thursday, May 8, 2014

With summer on the horizon, it means that more and more time will be spent outside with family and friends. From a backyard BBQ to lazy days at the beach, I am always looking forward to enjoying something refreshing to help cool me down from the Miami heat and humidity. And sometimes...that refreshment is margarita on the rocks! Made with fresh citrus and smooth tequila, the classic margarita is a summer must-have. 

Another summer must-have are desserts that do not require the use of an oven. It is just too darn hot sometimes for that, am I right!? And that's why I turn to this refreshing no-bake lemon margarita pie recipe because checks both of those summer must-haves off my list.

Lemon Margarita Pie

{yield: 8 servings}

1-9 inch pre-made graham cracker crust 
3 eggs, beaten
1-14 oz. can sweetened condensed milk
1/2 cup fresh lemon juice
6 tablespoons silver tequila
1-8 oz. container sour cream
1 tablespoon granulated sugar
Zest of 1 lemon

In a medium sauce pan, whisk together the sweetened condensed milk and the beaten eggs until fully incorporated. Stir in a 1/2 cup of fresh squeeze lemon juice (about 2 lemons) and the 6 tablespoons of silver tequila to the mixture.

Then place the pan over medium heat and stir consistently until it starts to boil and mixture becomes thick. Remove from the heat and allow mixture to cool slightly. Once slightly warm, pour all of it into the 9 inch graham cracker lined pie plate.

Then in a medium bowl, whisk together the 8 ounces of sour cream and teaspoon of granulated sugar.

Take the sour cream mixture and spread it evenly over the top of the pie with a spatula. If you want to get more detail on the pie, you could always pipe the mixture with a large star tip.

Using a micoplane, zest the peel of one lemon making sure to not get any pith as it can be very bitter in taste. Then sprinkle the fresh lemon zest over the top of the pie and place in the refrigerator for a minimum of 1 hour before serving.

If you would like to make this refreshing refrigerator pie even colder, place it in the freezer for at least 4 hours before serving. The tequila will keep the pie from freezing completely solid, but that is okay because it makes the pie easier to cut and serve. It tastes great both ways, so I'll leave that decision up to you all!

Sometimes with desserts that contain alcohol, you can only taste a hint of it. However, this pie delivers not only on fresh citrus flavor that comes from the lemon juice and zest, but the tequila is present and doesn't taste as my mom would say "like it walked though the pie with rain boots on" in the least bit.

This fun and creative dessert will definitely be the main attraction at any summer gathering!

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