15 May 2011

Margarita Meringue Pie

This was my first ever meringue pie! It was surprisingly easy, and the perfect dessert for Tex-Mex night at Seattle Beer Club. I don't have any pictures because it was eaten too quickly!

I used this Food Network recipe for the filling. For the crust I used my usual vodka pie crust, even though that is not the usual type of crust used for meringue pies. Meringue bakes for a shorter time than fruit pies, so you will need to pre-bake your crust. To do this, roll out the dough and put it in a greased pie dish. To prevent air from making the empty crust bubble up while baking, put a layer of wax paper in the dish, and fill it with pie weights or dried beans. Bake for 8-10 minutes, or until it is firm but not browned. Or you can just do a graham cracker crust, which is a more traditional choice for this type of pie.

Dough for one single-crust pie

2 egg whites
1 tablespoon sugar
1/4 cup tequila
1/2 cup fresh lime juice
Lime zest
4 egg yolks
1 14-oz can sweetened condensed milk

Coarse sea salt (to garnish)

Preheat oven to 350 degrees. If using homemade pie dough, pre-bake as above.

Beat egg whites and sugar together in a bowl until there are soft peaks.

In another bowl, combine tequila, lime juice, egg yolks, and sweetened condensed milk. If you want a little extra lime flavor, grate some lime zest into the mix. You might as well, if you've just juiced a bunch of limes! Gently fold in the egg whites.

Pour the filling into your pie crust and bake for 25 minutes. Sprinkle the sea salt around the edge of the pie and let it cool before serving.

Extra Credit!
While looking for a recipe, I found this gem on the Solde Mexico Tequila website. It calls for 8 eggs, and then an additional 8 egg yolks! I really wanted to try it, but was a little intimidated by a recipe that required more than a dozen eggs. It must be so insanely rich! If you are braver than me, please tell me how it turns out!

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