Margarita Pie recipe

For the Graham Cracker Crust:

8 whole graham crackers (4½ ounces)

⅓ cup all-purpose flour

¼ cup granulated sugar

⅛ teaspoon kosher salt

6 tablespoons unsalted butter, melted

For the Margarita Curd:

½ cup lime juice

¼ cup tequila

¾ cup granulated sugar

3 large eggs, plus 1 yolk

½ pound (2 sticks) unsalted butter, chilled and cut into small cubes

For the Blueberry Compote:

1 pint (2 cups) blueberries

2 tablespoons water

2 tablespoons sugar

1 tablespoon fresh lime juice

For the Whipped Cream:

1½ cups heavy cream

1 tablespoon powdered sugar

1 teaspoon finely grated lime zest

1 tablespoon tequila

1 teaspoon flakey sea salt (such as Maldon)

Coarse green sanding sugar, for garnish (optional)

Directions

1. Make the graham cracker crust: Break the graham crackers apart and place in a food processor along with the flour, sugar and salt. Pulse until finely ground. With the food processor running, pour the butter in a steady stream until moist crumbs form. Transfer to an 8-inch disposable pie tin and press down on the bottom and 1 inch up the sides. Freeze for 1 hour, until the pie shell sets.

2. Make the margarita curd: In a large heatproof bowl, whisk together the lime juice, tequila, sugar, eggs and egg yolk, and place over a medium saucepan of simmering water. Whisk continuously until a creamy, thick custard consistency forms, 6 to 8 minutes, or until it registers 175° on a heatproof thermometer.

3. Gradually whisk in the cubes of butter until incorporated and remove from the heat. Pour the custard through a fine-mesh strainer into a medium bowl, then pour the strained mixture into the prepared pie crust. Freeze until completely firm, 4 to 6 hours.