This recipe has been adapted from Al Roker's book, "Big Bad Book of Barbecue" (Scribner; 2002)

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position rack in center of oven; preheat to 350 degrees.

    Advertisement
  • In a medium bowl, mix together cracker crumbs and butter. Press into a 9-inch pie plate. Bake until crust begins to puff, about 8 minutes. Remove from oven; transfer to a cooling rack. If crust has pulled away from sides, use the back of a spoon to press it back. Let cool completely.

  • In a medium bowl, stir together condensed milk, zest, juice, tequila, liqueur, and salt. Let stand for 5 minutes to thicken.

  • Pour filling into crust. Cover with plastic wrap, and refrigerate until firmly set, for at least 2 or up to 8 hours.

  • Just before serving, whip cream until soft peaks form. Fold in sugar and vanilla, whipping until stiff peaks form. Garnish pie with whipped cream and lime slices, if using. Serve immediately.

Reviews (5)

87 Ratings
  • 5 star values: 25
  • 4 star values: 22
  • 3 star values: 27
  • 2 star values: 10
  • 1 star values: 3
Rating: 1 stars
06/08/2018
So runny! I just want to throw it away. Maybe add egg whites or startch?
Rating: 1 stars
05/07/2018
Pie was runny and had bland flavor, even though I increased the amount of zest, and added gelatin.
Rating: Unrated
02/17/2013
Flavor was really good, but pie did not sit up. Was really runny!
Advertisement
Rating: Unrated
09/16/2010
Can this pie be refrigerated or frozen for 1-2 days before serving?
Rating: Unrated
04/25/2009
This is my pie!!! I have won many awards and contests with this pie. I make mine with a crushed pretzel crust-adds the salt to the margrita. I also use Triple Sec. This pie is great frozen.