Best Icebox Pie – Margarita Lime Pie – Maggie Hanson
Graham Cracker Crust: 1 3/4 cups (12 whole crackers) graham cracker crumbs, 2 tablespoons firmly packed light brown sugar, 1/2 teaspoon ground cinnamon, big pinch of salt, 6 tablespoons unsalted butter, melted.
Preheat the oven to 450 degrees. Lightly butter your choice of pie pan and set aside. Combine the graham cracker crumbs, brown sugar, cinnamon, and salt in a large bowl. Mix well with your fingers. Add the butter and incoporate well, mixing first with a fork, then with your hands, rubbing thoroughly to form evenly dampened crumbs.
Spread the crumbs evenly and loosely in the pan, pressing them into the bottom and up the sides. Refrigerate for 5 to 10 minutes. Place on the center oven rack and bake for 7 minutes. Let cool on a wire rack completely before filling.
Or just use a store-bought graham cracker crust and follow the directions to prebake!
1/4 cup tequila, 3 tablespoons triple sec, 1 1/2 teaspoons unflavored gelatin, 4 large eggs, 1 cup sugar, 1/2 cup fresh lime juice, 1 tablespoon fresh lemon juice, finely grated zest of one lime, 1 1/4 cups cold heavy whipping cream.
Combine the tequila and triple sec in a small bowl. Sprinkle the gelatin over the top and set aside to soften.
Combine the eggs, sugar, lime juice, lemon juice, and lime zest in a small, heavy, non-reacitve saucepan. Place over medium heat and cook, whisking more or less nonstop, until the mixture thickens, about 5-7 minutes. Remove from the heat and blend in the tequila and triple sec mixture, whisking to dissolve the gelatin. Scrape into a large bowl, transfer to a wire rack, and let cool to room temperature. Refrigerate until the mixture is cool to the touch, stirring occassionally.
When the custard is cool, using a chilled medium sized bowl and chilled beaters, beat the cream with an electric mixer until it is stiff but not grainy. Fold about one third of the cream into the custard, using a large rubber spatula. Add the remaining whipped cream and fold until the filling is evenly combined. Scrape the filling into the cooled pie shell and smooth the top. Place in the freezer for 4 hours or overnight. If the pie gets very firm from an extended stay in the freezer, place in the refrigerator for 30 minutes prior to serving. Garnish each piece with a sugared lime candy if desired.