Margarita Pie

It's been the hottest summer I can remember. I mean, we are hitting 109 degrees in Austin!!!! And no, that's not the heat index. That is the actual temp outside so the heat index is like 115-120. Jesus be a pool, a piece of shade, an ice bath...just be cold. With all the dramatic aside, I haven't been in the cooking mood. Turning on the stove to cook or bake just makes the house hot and no one needs that. I set out on a mission to make a dessert that involved no heat. I luckily scrolled across this bomb ass Margarita Pie recipe just in time for National Tequila Day (July 24). It really takes 15 minutes to put it together and if you're really lazy, you could either buy your graham cracker crust already in the pan or you could buy the graham crackers already crumbled up. The hardest part of the whole process is waiting for it to freeze so you can eat it!


6 Tbsp. unsalted butter

10 graham crackers

3 Tbsp. sugar

½ tsp. kosher salt. divided

¾ cup chilled heavy cream

5 limes, divided

1 14-oz. can sweetened condensed milk

3 Tbsp. tequila blanco

Make It

1. Melt 6 Tbsp. butter in a small saucepan over medium heat. Let cool slightly.

2. Crumble 10 graham crackers into the bowl of a food processor. Add 3 Tbsp. sugar, ¼ tsp. salt,  and melted butter to bowl and process until mixture resembles wet sand.

3. Transfer graham cracker mixture to a shallow 9" pie pan. Using a measuring cup, press firmly into bottom and up sides of dish. Freeze 20 minutes.

4. Meanwhile, whisk ¾ cup heavy cream in a medium bowl until cream begins to thicken to the point you see ripples and stiff peaks begin to form, 3–5 minutes.

5. Cut 4 limes in half and juice into a fine-mesh sieve set over a glass measuring cup (you should have about ½ cup juice). Pour lime juice into another medium bowl and whisk in 14 oz. condensed milk, 3 Tbsp. tequila, and remaining ¼ tsp. salt until smooth.

6. Fold half of whipped cream into lime juice mixture, carefully folding under and over while turning the bowl. Add remaining whipped cream and continue to fold until no streaks remain.

7. Remove pie pan from freezer and pour in filling. Using the back of a spoon, gently spread filling to edge of crust.

8. Using a microplane, zest half of the remaining lime over pie.

9. Freeze pie at least 8 hours, or preferably overnight.