Gluten Free Margarita Pie Recipe
You all know that I have an obsession with turning cocktails into gluten free desserts. In the past it has usually been cocktails into cupcakes. My latest foray into boozy desserts, however, is pie – Gluten Free Margarita Pie to be exact.
There is nothing I don’t love about this pie except maybe that I didn’t think of it sooner!
The crust is a combination of gluten free pretzels (to mimic the salty rim on a margarita glass) and gluten free graham style crumbs from Kinnikinnick. The combo of the two is the perfect blend of sweet and salty.
Then there’s the filling: tart/sweet lime juice combined with silver tequila (I prefer Patron) and Cointreau. Top the whole thing off with some lightly sweetened whipped cream and cocktail dessert nirvana has been achieved!
If you don’t want alcohol in your dessert, just leave it out. You will still have a darn tasty lime pie!
- Gluten free non-stick cooking spray or butter for preparing the pan
- 1 cup gluten free pretzels
- 2 cups Kinnikinnick gluten free graham style crumbs
- ¼ cup sugar
- ½ cup unsalted butter melted
- 1 envelope unflavored gelatin 2 ¼ teaspoons
- ¼ cup water
- 4 large eggs
- 1 cup sugar
- ¾ cup lime juice from 5 – 6 limes
- ½ cup unsalted butter cold and cut into 8 pieces
- 6 tablespoons tequila
- 1 tablespoon orange liqueur such as Cointreau
- 2 limes zest
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1 teaspoon pure vanilla extract
- 1 lime thinly sliced or zested for garnish optional
Preheat oven to 350 degrees. Spray a 9 inch springform pan with non-stick cooking spray or grease with butter.
In a food processor or blender, grind the pretzels to fine crumbs. Pour into a mixing bowl. Add the graham style crumbs, ¼ cup sugar, and the melted butter. Stir to combine. Press the mixture firmly into the bottom and about halfway up the sides of the prepared pan. Bake for 10 minutes then let the crust cool while you make the filling.
Bring a pot of water to a simmer.
Stir the gelatin and water together and let sit for 5 minutes to “bloom.”
In a bowl or pan that will sit in your pot of simmering water without touching the water, combine the eggs, 1 cup sugar, and lime juice. Place over the simmering water and stir constantly until the mixtures thickens enough to coat the back of a spoon. Add the butter, one piece at a time, stirring after each addition until the butter is completely melted. Remove from the heat, add the gelatin mixture, stir well, and pour through a fine strainer. Add the tequila, orange liqueur, and lime zest, stir well. Pour into the prepared crust. Refrigerate until the filling is thoroughly chilled and set, about 4 hours. Can be made up to 2 days ahead.
Prior to serving, whip the cream with the powdered sugar and vanilla and spread over the top of the pie. Garnish with thinly sliced lime pieces or lime zest if desired. Run a knife around the edge of the pie, release the spring and remove the outer ring of the pan.
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