Margarita Key Lime Pie with Gingersnap Crust

Transform your dessert game with this show-stopping Margarita Key Lime Pie with Gingersnap Crust! Featuring the perfect balance of tart and sweet, this pie combines zesty Key lime juice with a creamy, velvety filling enhanced by optional notes of tequila and orange liqueur for a playful margarita twist. The standout gingersnap crust adds warm, spiced undertones and a delightful crunch, elevating every bite. Topped with a cloud of freshly whipped cream and garnished with lime zest (and a hint of coarse salt, if you're feeling adventurous), this pie is an irresistible blend of tropical flavors and margarita-inspired flair. Quick and easy to prepare, it’s the ultimate summer dessert or crowd-pleasing addition to any gathering.

Nutriscore Rating: 41/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 8

Ingredients

• 2 cups Gingersnap cookies, finely crushed
• 6 tablespoons Unsalted butter, melted
• 2 tablespoons Granulated sugar
• 1 14-ounce can Sweetened condensed milk
• 4 large Egg yolks
• 1 cup Fresh Key lime juice (or regular lime juice)
• 2 tablespoons Tequila (optional)
• 1 tablespoon Triple sec or orange liqueur (optional)
• 1 cup Heavy cream
• 2 tablespoons Powdered sugar
• 1 tablespoon Lime zest, for garnish
• 0.5 teaspoon Coarse salt (optional, for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a medium bowl, combine the crushed gingersnap cookies, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.

Step 3

Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Use the bottom of a glass or measuring cup to press it down evenly.

Step 4

Bake the crust for 8 minutes, then remove it from the oven and let it cool slightly.

Step 5

In a large mixing bowl, whisk together the sweetened condensed milk, egg yolks, lime juice, tequila, and orange liqueur (if using) until smooth and creamy.

Step 6

Pour the filling into the cooled gingersnap crust and smooth the top with a spatula.

Step 7

Bake the pie in the preheated oven for 15-17 minutes, or until the filling is just set and slightly jiggly in the center.

Step 8

Remove the pie from the oven and let it cool to room temperature, then refrigerate for at least 2 hours, or until fully chilled.

Step 9

Before serving, prepare the whipped topping by beating the heavy cream and powdered sugar together in a mixing bowl until soft peaks form.

Step 10

Spread or pipe the whipped cream over the top of the chilled pie.

Step 11

Garnish with lime zest and, if desired, a sprinkle of coarse salt for a margarita-inspired touch.

Step 12

Slice and serve chilled. Enjoy!

Nutrition Facts

Serving size	(1355.3g)

Amount per serving	% Daily Value*
Calories	4204.3

Total Fat 234.5g	0%
Saturated Fat 127.9g	0%
Polyunsaturated Fat 1.3g
Cholesterol 1299.0mg	0%
Sodium 2530.7mg	0%
Total Carbohydrate 446.4g	0%
Dietary Fiber 4.9g	0%
Total Sugars 344.2g
Protein 51.7g	0%

Vitamin D 105.0IU	0%
Calcium 1350.2mg	0%
Iron 7.4mg	0%
Potassium 2228.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.4%

Protein: 5.0%

Carbs: 43.5%