- 9 plain graham crackers
- 2 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- 4 tablespoons unsalted butter, melted
- 1 (14-ounce) can sweetened condensed milk
- 2 tablespoons grated lime zest, plus ½ cup fresh juice
- 1/4 teaspoon kosher salt
- 1/2 cup heavy cream
- 1/4 cup sour cream
- flaky sea salt, for garnish
- lime zest, for garnish
Whether your summer holiday is just kicking off or you are well into the dog days of the season, a frozen dessert is always a welcome treat. This Frozen Margarita Pie is much like a Key lime pie, which is usually baked and includes eggs or egg yolks. This recipe uses sour cream, heavy cream and condensed milk to mimic the rich, velvety texture of key lime pie (sour cream and condensed milk add creaminess, while whipped cream adds lightness). It’s perfect for sharing with friends at picnics or outdoor get-togethers, but if you want to slice off a few slivers here and there, it can hang out in the freezer for a few weeks.
The crust itself is one we all know and love. To make it, you’ll pulse graham crackers with sugar, salt and melted butter to create a crumbly bottom layer. If you want to skip this step and start with a pre-made graham cracker crust, we won’t judge!
Just like a frozen margarita, this pie is finished off with a flaky salt rim. Not only does this add crunch, but it balances out the sweetness and acidity in the lime filling. Straight out of the freezer, the texture is ever so slightly icy, just like a frozen margarita! And no cocktail is complete without a fun garnish. It’s easy enough to grate some more lime zest over the top of the pie, but making some curly lime peels is quick and easy. Strip the zest from a lime with a vegetable peeler, then slice the peels into long, thin strips. Soak them in ice water for a few minutes, then drain and pat dry before using.
Technique Tip: Using a cold bowl will keep you from over-whipping the heavy cream.
Swap Option: Lemon zest and juice are an easy one-for-one swap for the limes. Bonus: whisk 2 tablespoons of tequila blanco or mezcal into the mixture to make it a true margarita pie.
Make the crust
Pulse graham crackers in the bowl of a food processor until finely ground. Add sugar, salt and butter and pulse until combined and evenly moistened. Press evenly over the bottom and up the sides of a 9-inch pie plate. Freeze until firm, about 15 minutes.
Making the filling
1. In a medium bowl, whisk together condensed milk, lime zest and juice and salt until smooth. In another bowl, whisk heavy cream until soft peaks form. Add sour cream and whisk just to combine (mixture should still hold soft peaks). Gently fold into condensed milk mixture just until no white streaks remain.
Transfer to the chilled crust and spread into an even layer. Freeze until firm and fully set, at least 8 hours or overnight.3.
To serve, sprinkle edges of pie with flaky salt and more lime zest, then slice and serve.
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