Margarita Meringue Pie
A tangy citrus pie with a kick of tequila and topped with toasty meringue.
Servings: 6 slices
Calories: 509kcal
Equipment
- 9" pie dish
- medium saucepan
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
- ⅓ 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.
Nutrition
Calories: 509kcal | Carbohydrates: 81g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 112mg | Sodium: 195mg | Potassium: 99mg | Fiber: 1g | Sugar: 60g | Vitamin A: 310IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg
