Go Back
+ servings
Side view of a slice of margarita meringue pie on a square white plate. The plate is on top of a green napkin with a white pattern. The pie filling is a bright yellow, and on top of the filling is a layer of fluffy white meringue, which is a toasty golden brown on top.
Print Recipe
5 from 2 votes

Margarita Meringue Pie

Prep Time30 minutes
Cook Time12 minutes
Total Time2 hours 42 minutes
Servings: 1 9" pie

Ingredients

Crust

  • 1 9" pre-made/frozen or homemade pie crust

Filling

  • 3 egg yolks save the whites for the meringue!
  • 1 ½ cups sugar
  • cup cornstarch
  • 1 ½ cups water
  • 3 tablespoons butter
  • ¼ cup tequila or one airplane bottle!
  • ¼ cup lime juice
  • 2 tablespoons Triple Sec

Meringue Topping

  • 3 egg whites double this amount for sky-high meringue!
  • ¼ teaspoon cream of tartar double this amount for sky-high meringue!
  • ¼ cup sugar double this amount for sky-high meringue!

Instructions

Crust

  • Preheat oven to 350 F.
  • Bake the crust according to package directions (defrost slightly first if required). I defrosted mine for about 15 minutes and then baked for 12.
  • Let crust cool.

Filling

  • Turn the oven up to 400 F.
  • Place egg yolks in a small bowl.
  • Combine sugar, cornstarch, and water in a medium saucepan.
  • 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.

Meringue topping

  • 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.