Salted Margarita Pie (in jars) with Pretzel Cookie Crust, Boozy White Chocolate-Key Lime Pie Filling, & Whipped Cream |
Perfect Layering. |
Homemade whipped cream with mixed citrus sea salt & fresh lime rounds... |
The best part: Salty Pretzel Cookie Crust |
Go on and get in there! |
For the Pretzel Cookie Crust:
8T + 4T Unsalted Butter, 8T at Room Temperature & 4T Melted
1/3C + 1T Light Brown Sugar, Packed
3T Sugar
1 Egg Yolk
½C AP Flour
1½C Pretzels (crushed into the size of small peas or old-fashioned rolled oats)
1/8t Baking Powder
Pinch of Baking Soda
½t + ¼t Salt
For the White Chocolate Key Lime Pie Filling Spiked with Tequila & Cointreau:
2 14oz Cans of Sweetened, Condensed Milk
11oz Melted White Chocolate
6 Egg Yolks (you can save the egg whites and make a meringue topping if you like)
1C Homemade Margarita Mix (but freshly squeezed citrus juice would be fine)
3 Limes, Zested
4T High Quality Clear Tequila
2T Cointreau
Green Food Coloring (to your liking)
Homemade Mixed Citrus Sea Salt, small lemon pieces
For the Whipped Cream:
1C Heavy Whipping Cream
1T Sugar
1t Vanilla Extract
Freshly Grated Lime Zest & Mixed Citrus Sea Salt, For Garnishing
Directions:
1. For the Pretzel Cookie Crust: Preheat oven to 350°F. Line a baking sheet with parchment paper and spray with Pam. In the bowl of a standing mixer, combine 8T room temperature butter, 1/3C light brown sugar, and sugar in medium bowl. Beat the mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add egg yolk; beat until pale and fluffy. Add in the pretzel pieces, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute. Turn the pretzel cookie mixture out onto prepared baking sheet; press out evenly to almost the edges of pan. Bake until light golden on top, 15-18 minutes. Transfer baking pan to rack and cool cookie completely. Using hands, crumble oat cookie into a food processor and process until it becomes wet sand, and then add melted butter, salt, and brown sugar. Pulse until mixture is moist enough to stick together. Transfer cookie crust mixture into mason jars. Using fingers, press mixture evenly into the bottom of the jars. Place pie dishes with crust on rimmed baking sheet.
2. For the Key Lime Pie Filling: In a large mixing bowl, whisk together the condensed milk, melted white chocolate, egg yolks, key lime juice (or homemade margarita mix), tequila, and triple sec until well blended. And then add in the fresh lime zest (or lemon zest may substituted) & green food coloring (to you liking). Pour the margarita pie filling into the pretzel crust filled mason jars. Bake in the oven for 20-30 minutes (depending on your oven), or until the pie filling is set, but still jiggles slightly. Remove the pie from the oven and let the filling cool & set slightly. Cover with the lids and bands and refrigerate for at least two hours or until chilled & set.
3. For the Whipped Cream: Just before serving, whip cream until soft peaks form. Fold in sugar and vanilla, whipping until stiff peaks form. Garnish pie jars with whipped cream, freshly grated lime zest, and a sprinkle of homemade mixed citrus sea salt, if using. Serve immediately. This makes roughly six 12oz Salted Margarita Pie in Jars.
Hey, I just discovered your blog and love it!! Especially this recipe!!!
ReplyDeleteIt would mean a lot if you checked out my blog!!?? - http://growingingodsimage.blogspot.com.au/
Sara-Jayne xx
Oooh.... you did it again, you made me drool all over my phone screen!! I will be making this this weekend. So envious though, we went from 70's last weekend to rain, snow and winds this week... so I kinda need this cool summery type treat to pick up my spirits again. Thank you, Miss B
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