celocanth13: Isn’t this basically a key lime pie with tequila?
test0ffaith: Any reason you avoided the triple sec or other orange flavors
WinnieTheShit: This is kind of off-topic, but I’ve seen a lot of recipes where you need to make a graham cracker crust by breaking up whole graham crackers. Can’t you buy graham cracker crumbs in a box? Or is it just cheaper to use the whole graham crackers?
TheLadyEve: **Frozen Margarita Pie**
This is similar in some ways to **key lime pie** but has some significant differences. First, it has no eggs. Second, you don’t need key limes—any lime will do. Third, it’s all no-bake. Fourth, it has booze in it!
I like to use **ginger snaps** instead of graham crackers. Another option is to use Biscoff cookies. It all depends on your preference!
Source: [Bon Apetit]( https://www.bonappetit.com/recipe/frozen-margarita-pie)
**Recipe**
6 Tbsp. unsalted butter
10 graham crackers
3 Tbsp. sugar
½ tsp. kosher salt. Divided
¾ cup chilled heavy cream
5 limes, divided
1 14-oz. can sweetened condensed milk
3 Tbsp. tequila blanco
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.
Freeze pie at least 8 hours, or preferably overnight.
xtiaaneubaten: seems a shame to freeze it and get ice crystals forming, it would set up fine just chilled with a little gelatine added.
godless-life: I still don’t get how using Graham crackers and piling stuff on top is considered baking.