We have an ongoing debate at our house when it comes to gluten free margarita pie. It’s around the crust. Which is better? A gluten free graham cracker crust? Or a gluten free pretzel crust? One gives the sweet and one gives the salt. We have decided how to test the answer to this age old question – read through to find out the answer!
We love this recipe year-round. In the summer, it’s the perfect after dinner treat with the zesty lime for a hot summer day. Or in the winter months, when you need a break from the cold, gray skies – the thought of the beach and margaritas comes to mind when you eat this pie.
Gluten Free Margarita Pie Recipe
- 1 1/2 cups gluten free graham cracker crumbs*
- 6 Tablespoons (3/4 stick) unsalted butter, melted
- 2 cans (14 ounces each) sweetened condensed milk
- 2 Tablespoons finely grated lime zest
- 3/4 cup freshly squeezed lime juice
- 6 Tablespoons tequila**
- 4 teaspoons orange-flavored liqueur such as Grand Marnier
- Pinch of salt
- 1 cup heavy cream, chilled
- 1 Tablespoon sugar
*You can either get some store bought gluten free grahams or bake your own. We used GF Jules Gluten Free Graham Cracker mix and made our own. They tasted FAR better than the mass produced gluten free brands. Plus, how often in your life have you EVER baked graham crackers?! We baked the cookies then put them in a resealable plastic bag and crushed them with a mallet. You can also use a food processor to do the job!
**You can also scale the liquor back on this and use 4 Tablespoons tequila and 2 Tablespoons of gluten free margarita mix.
Position rack in center of oven; preheat to 350 degrees.
If you’ve baked your own grahams, be sure they are cool before making this recipe. In a bowl, mix together cracker crumbs and butter. Press into a 9-inch pie plate. Bake until crust begins to puff, about 8 minutes. Remove from the oven and transfer to a wire rack to cool. If crust has pulled away from sides, use the back of a spoon to press it back. Let cool completely.
In a medium bowl, stir together condensed milk, zest, juice, tequila, liqueur, margarita mix (if using) and salt. Let stand for 5 minutes to thicken.
Pour filling into crust. Cover with plastic wrap, and refrigerate until firmly set, for at least 2 or up to 8 hours.
We garnish with whipped cream or even candied lime peels. Last night when we made the pie, we just wanted to dive right in and didn’t need the garnish!
But back to the pretzels vs. graham cracker crumbs. We decided next time, we’re going to do a crust that is half graham crackers on one side and half pretzels on the other.
What crust sounds better to you?!