I love looking through Bon Appétit magazine. It’s like walking through an (edible) art museum. In my next life, I imagine I’ll be a chef and food stylist working for the magazine. If you’ve never perused an issue, just pop over to their website and you’ll immediately want to start cooking.
When I saw this recipe in Bon Appétit, I immediately made a shopping list. I’ve been on a fresh margarita kick lately and this pie sounded like the perfect remedy to the NYC heat wave. Ironically, a fresh watermelon margarita in hand pairs perfectly with making this pie. Imagine that.
The recipe itself is very easy but does require some planning ahead, as the pie needs to be in the freezer for 8 hours prior to serving.
Frozen Margarita Pie
What You’ll Need:
THE HOW TO:
- Melt 6 Tbsp. butter in a small saucepan over medium heat. Let cool slightly.
- 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.
- 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.
- 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.
- 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.
- 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.
- Remove pie pan from freezer and pour in filling. Using the back of a spoon, gently spread filling to edge of crust.
- Zest half of the remaining lime over pie.
- Freeze pie at least 8 hours, preferably overnight.
original recipe here