Margarita Meringue Pie
I have so much egg white in my fridge right now. It seems like so many of my recipes call for egg yolks that I’ve just been collecting egg whites. I don’t want to waste them, but I don’t know what to do with them other than making meringue. There are so many delicious things to do with meringue, but after a long train of thought, I determined that the best way to use meringue is in a margarita meringue pie! And I have to admit, I was right.
I’ve never been a big tequila fan, but I do enjoy an occasional margarita. There is just something so refreshing about them, and they’re the perfect balance to salty food (or a salty rim). Not to mention the bright color of the drink is super fun! This pie is equally refreshing in taste, and I love the bright and vibrant color that gives me hope of warmer days ahead!
This pie has a perfectly tangy citrus flavor, with just a small kick of tequila sneaking in. And the light and fluffy meringue on top is the perfect complement to the sunny flavor of the filling. This pie reminds me of a warm and sunny day, but we all know a margarita is appropriate in any weather, and so is this insanely delicious margarita meringue pie!
Margarita Meringue Pie
- 2 cups vanilla wafer crumbs takes about 2 1/2 cups of whole wafers blends into about 2 cups of crumbs
- 6 tablespoons butter melted
- 3 egg yolks save the whites for the meringue!
- 1 1/2 cups sugar
- 1/3 cup cornstarch
- 1 1/2 cups water
- 3 tablespoons butter
- 1/4 cup tequila or one airplane bottle!
- 1/4 cup lime juice
- 2 tablespoons Triple Sec
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar
- Preheat oven to 350 F.
- Combine crumbs and butter until dry ingredients are completely moistened.
- Press the crust into a greased 9" pie pan, spreading the crust over the bottom of the pan and up the sides.
- Bake for 5 minutes, then remove from oven and cool.
- Turn the oven up to 400 F.
- Place egg yolks in a small bowl.
- Combine sugar and cornstarch in a medium saucepan.
- Add water and heat over medium heat stirring constantly until mixture boils. Mixture will start to look clear and glossy, and will feel a bit thicker.
- Continue stirring while the mixture boils for one minute.
- Pour approximately half the sugar/cornstarch mixture into the bowl with the egg yolks and stir till combined.
- Pour the egg yolk mixture back into the saucepan with remaining sugar/cornstarch mixture, stirring constantly over medium heat for an additional two minutes. Mixture will still be boiling.
- Remove from heat and mix in the butter, tequila, lime juice, and triple sec until butter is melted.
- Pour mixture into cooled pie crust.
- Beat egg whites and cream of tartar on high speed until foamy.
- Slowly and gradually add in the sugar, while continuing to beat at a high speed until the mixture becomes stiff and glossy. The topping is done when you can pull a beater out (when the mixer is off!) and the mixture holds a stiff peak.
- Cover the top of the pie with the meringue spreading it all the way to the edges of the pie pan.
- Bake for 12-15 minutes. The meringue will appear toasted. Allow the pie to cool, then cover and refrigerate. The pie should be served cold.