GEORGE’S® Margarita Refrigerator Pie From Piecrust and Pasta
GEORGE’S® Margarita Refrigerator Pie (Adapted from Joe’s Stone Crab Key Lime Pie recipe)
5 oz. plain graham crackers (not sugared or cinnamon sugar)
1/3 cup sugar
5 Tbs melted butter (if unsalted, add ¼ tsp Kosher or sea salt)
3 egg yolks, room temperature
2 tsp grated lime zest
1 – 14 oz can sweetened condensed milk
2/3 cups GEORGE’S® Margarita Mix (shaken)
1 1/2 cups heavy cream
1/4 cup (or to taste) confectioners sugar (aka powdered sugar/10x)
Maldon (or similar) large-flake crunchy sea salt (NOT kosher, table, or sea salt)
Preheat the oven to 350F with rack in the center of the oven.
Butter (or spray with non-stick) a 9-inch deep dish pie plate.
In the bowl of a food process, crumble in the graham crackers and add the sugar. Pulse until it’s the texture of dry sand. Slowly add the melted butter while the food processor is running until completely incorporated. If you don’t have a food processor, put the graham crackers into a gallon-sized freezer bag and bash with a rolling pin (or similar) until you get a sandy texture. Add the butter to the bag, close and using your hands, knead until incorporated.
Pour the crust mixture into the prepped pie plate and using the bottom of a measuring cup or similar flat-bottomed implement, gently tamp the crumbs evenly on the bottom and up the sides. Stop pressing the crumbs once they are even and stay in place. Over-smashing can lead to a very hard crust. If that’s your druther, of course, feel free.
Put the prepared crust into the oven and bake for 8 minutes. Cool on a rack while you make the filling.
To make the filling, combine the egg yolks and lime zest in the mixer bowl with a whisk attachment. On medium-high speed (Kitchen Aid 6) whisk for 5 minutes or until fluffy and light in color. This can be done with a hand mixer or by hand with a whisk (you stud); just keep going until the eggs/lime zest are light and fluffy.
Stop the mixer and add in the sweetened condensed milk and whisk on medium-high (Kitchen Aid 6)for 3-4 minutes until thick and fluffy. If by hand mixer or hand, look for that same consistency.
Stop the mixer and add the GEORGE’S® Margarita Mix. Whisk just until incorporated.
Pour the filling mix into the pie crust and carefully put into the oven. Bake for 10 minutes. There will be a slight wiggle. If it seems wet, bake for an additional 2-3 minutes. When done, remove from the oven and cool on a rack until room temperature. Once cooled, cover with plastic wrap (carefully make it taut so it doesn’t stick to the pie top). Refrigerate until completely cool, approximately 4-5 hours though overnight is best.
When you are ready to serve, whip the cream and powdered sugar together (stand mixer, hand mixer or whisk) until you get stiff peaks. Decorate the top of the pie with as much or little (is that a thing?) of the whipped cream.
As you serve each piece, sprinkle a healthy pinch of crunchy salt to replicate a salted rim. Not required but really does add something.
Keep leftovers covered in the refrigerator for a day or two. Longer would probably require freezing though I’ve never had a pie last that long so this is an anecdotal suggestion.