Margarita Pie

Source: Southern Living

Yield - 1 9 inch pie 

Ingredients:

• 1 1/2 cups finely crushed saltine crackers (from 2 sleeves; about 56 crackers)
• 6 Tbsp. (3 oz.) unsalted butter, melted
• 3 Tbsp. granulated sugar
• 1 large egg white, lightly beaten
• 2 cups heavy whipping cream
• 1 (14-oz.) can sweetened condensed milk
• 1 1/2 Tbsp. blanco tequila
• 1 Tbsp. orange liqueur (such as Triple Sec, Grand Marnier, or Gran Gala)
• 4 tsp. grated lime zest, plus 1/2 cup fresh juice (from 4 limes), divided
• 2 Tbsp. flaked sea salt
• Lime wheels, to garnish

Method:

Bake pie crust:

Preheat oven to 350°F. Stir together crushed crackers, melted butter, sugar, and egg white in a medium bowl until combined. Transfer mixture to a 9-inch deep-dish pie plate; press firmly into bottom and up sides of pie plate. Bake in preheated oven until crust is lightly browned, about 10 minutes. Transfer to a wire rack; cool completely, about 30 minutes.

Make pie filling:

Beat heavy cream in a large bowl with an electric mixer on medium-high speed until soft peaks, about 2 minutes.

Stir together sweetened condensed milk, tequila, orange liqueur, lime juice, and 3 teaspoons of the lime zest in a separate large bowl until well combined.

Gently fold the whipped cream into the condensed milk mixture just until combined.

Pour filling into cooled crust. Freeze, uncovered, until filling is set, at least 6 hours or up to 12 hours.

Make lime zest-salt topping:

Meanwhile, use your hands to gently rub together salt and remaining 1 teaspoon lime zest in a small bowl to release oils. Spread in an even layer on a plate. Let stand at room temperature, uncovered, to dry out, at least 6 hours or up to 12 hours.

Serve:

Let pie stand at room temperature 10 minutes before slicing. Garnish with lime wheels and sprinkle with 2 teaspoons lime salt, reserving remaining salt for other uses, such as rimming margarita glasses.