Monday, May 28, 2007

Tequila Is Optional

Margarita Pie, or Lime Pie, or Whatever-Citrus-You-Want Pie

To give due credit, this is basically a recipe we've been using at work for sampling, but I haven't found an external link for it.

1 Graham Cracker Crust
2 cans sweetened condensed milk
1 1/3 cup lime juice or margarita mix
6 egg yolks
1/3 to 2/3 cup sugar (optional with juice)

This one is easy. First, your flavoring. I think pretty much any flavor of margarita mix will work (and we even use our pina colada at work), so if you use this and it's already sweetened, don't add any sugar. If you want to use fresh-squeezed, the sky's the limit. Grapefruit, meyer lemon, blood orange, tangerine, lime. Let your palette be your guide. The same holds true of the sugar you add. In our case, we don't add any, and we used all lime juice because my husband has an affinity for the extremely (and sometimes absurdly) sour.

Optional step: if you're adding sugar, dissolve it in the juice first.

Heat oven to 350 degrees. Combine yolks and condensed milk, mix, then add juice or margarita. Mix well. Pour into baked pie shell. Place pie on a baking sheet and then in the oven. Begin checking for doneness after 10 minutes. To do this, jiggle the pie. If it really wobbles, no dice, come back in 7 minutes. Once the pie starts to set up, there will be a lot less wobble. Check frequently, as over cooking tends to curdle. (This is basically a quick-cooking custard.) You can turn down the heat if the middle seems not to be setting up - maybe 325 degrees. Once you think it's done, place the pie on a cooling rack for an hour. Transfer to the 'fridge for at least two and up to eight hours before serving.

Watch out, those are some serious calories you're contemplating.

No comments: