Baked Margarita Pie – a delicious recipe with graham cracker crusts, bottled margarita, egg yolks, condensed milk, whipped cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat oven to 450 F and have ready a premade graham cracker pie shell (either 9"" or slightly larger) or if you prefer, a baked& cooled regular pie pastry.", "Whisk together the margarita mixer, the eggs, and the sweetened condensed milk until smooth.", "Pour into the pie shell and bake for about 10-15 minutes, or until pie is almost set and the top is getting bubbly and edges of filling are just beginning to brown.", "I placed a pie shield over the crust edges to keep them from overbrowning- if you do not have one, you can cover the crust edges with some foil.", "Set pie onto a wire rack to cool to room temperature, then cover and place in fridge until fully cooled, at least 1 hour.", "Before serving, garnish with whipped cream."]
128
kcal
Calories
8
g
Fat
2
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 prepared graham cracker crusts or 1 pie pastry, baked and cooled (9-10 inch size), 3/4 cup bottled margarita mix, 2 egg yolks (I use jumbo size eggs), 1 (14 ounce) can sweetened condensed milk, and more.
Yes, Baked Margarita Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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