Margarita Key Lime Pie with Gingersnap Crust
Transform your dessert game with this show-stopping Margarita Key Lime Pie with Gingersnap Crust! Featuring the perfect balance of tart and sweet, this pie combines zesty Key lime juice with a creamy, velvety filling enhanced by optional notes of tequila and orange liqueur for a playful margarita twist. The standout gingersnap crust adds warm, spiced undertones and a delightful crunch, elevating every bite. Topped with a cloud of freshly whipped cream and garnished with lime zest (and a hint of coarse salt, if you're feeling adventurous), this pie is an irresistible blend of tropical flavors and margarita-inspired flair. Quick and easy to prepare, it’s the ultimate summer dessert or crowd-pleasing addition to any gathering.
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Recipe Information
Ingredients
- 2 cups Gingersnap cookies, finely crushed
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 1 14-ounce can Sweetened condensed milk
- 4 large Egg yolks
- 1 cup Fresh Key lime juice (or regular lime juice)
- 2 tablespoons Tequila (optional)
- 1 tablespoon Triple sec or orange liqueur (optional)
- 1 cup Heavy cream
- 2 tablespoons Powdered sugar
- 1 tablespoon Lime zest, for garnish
- 0.5 teaspoon Coarse salt (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the crushed gingersnap cookies, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Use the bottom of a glass or measuring cup to press it down evenly.
Bake the crust for 8 minutes, then remove it from the oven and let it cool slightly.
In a large mixing bowl, whisk together the sweetened condensed milk, egg yolks, lime juice, tequila, and orange liqueur (if using) until smooth and creamy.
Pour the filling into the cooled gingersnap crust and smooth the top with a spatula.
Bake the pie in the preheated oven for 15-17 minutes, or until the filling is just set and slightly jiggly in the center.
Remove the pie from the oven and let it cool to room temperature, then refrigerate for at least 2 hours, or until fully chilled.
Before serving, prepare the whipped topping by beating the heavy cream and powdered sugar together in a mixing bowl until soft peaks form.
Spread or pipe the whipped cream over the top of the chilled pie.
Garnish with lime zest and, if desired, a sprinkle of coarse salt for a margarita-inspired touch.
Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 295 mg | 13% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 44.0 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 162 mg | 12% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 268 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
