Pucker up San Francisco! Top shelf margarita pies are coming your way in T minus two days!

To get ready for SF Food Wars’ Pie or Die competition, we have been drinking a lot of margaritas making a lot of margarita pies. All the R&D is necessary for us to make sure we have the best possible combination of sweet, salty, tart, and crunchy. We think we’ve got a great looking and tasting pie in store for everyone and can’t wait to reveal it!

In between making all the pies, I’ve been reading about pies. Pies of all shapes and sizes, and even some virtual pies!

Let me explain. While surfing the blogosphere this week, I discovered that a group of bloggers get together for a virtual lunch (LetsLunch) every month, and that this month, the topic was PIE! I of course was compelled to join and the other bloggers were so sweet and welcoming! How much more perfect could it be? 

For my first LetsLunch post, I decided to contribute a recipe that I discovered early on: a lime custard pie. I’m anticipating most of the LetsLunch posts being on the savory side, but I’m taking the eat dessert first approach!

While it isn’t nearly margarita-y enough for SF Food Wars, it still packs that tart and sweet punch that we, at Zest Bakery, love. And for an extra zing I topped it with our homemade lime curd, and lime zest kissed whipped cream.

Lime Custard n Curd Pie Recipe

Crust Ingredients

• 1 3/4 c gluten-free graham cracker crumbs (we make our own but store bought works just fine)
• 2 tbsp sugar
• pinch of salt
• 4 tbsp melted butter

Filling Ingredients

• 3 egg yolks, at room temp
• grated zest of 2 limes
• 1 (14 oz) can sweetened condensed milk
• 2/3 cup lime juice (about four limes)
• 1/2 cup lime curd

Topping Ingredients

• 1 tbsp sugar
• grated zest of 2 limes
• 1 cup cold heavy or whipping cream

Directions

Combine graham cracker crumbs, sugar, salt, and butter in a bowl and mix well. Spread crumb mixture evenly in a standard 9-in pie pan and refridgerate for 5 to 10 minutes. Preheat an oven to 350 degrees F and bake for 7 minutes. Let cool on a wire rack.

Beat egg yolks and half of the lime zest until light and fluffy about 5 minutes. Gradually add the sweetened condensed milk and beat until incorporated. Slowly add lime juice, and beat gently until evenly blended. Let sit for 30 minutes while the filling thickens. Pour filling into pie shell and bake at 350 degrees F for 10 minutes or until filling appears to be set. Transfer to a wire rack to cool. Using a spatula, gently spread lime curd over the filling then transfer to the refridgerator.

In a bowl, place sugar and lime zest. Rub zest and sugar between your fingers until fragrant. Add heavy cream, and beat until cream forms soft peaks. Fill a piping bag (or ziplock bag with the corner snipped off), and pipe cream over the top in a circular pattern. Chill for at least 2 hours.

Garnish with more lime zest or lime slices if desired and enjoy!

Interested in what the other LetsLunch crowd made? Check out their posts here:

• Annastatia of Can it You Nit | Strawberry Pie in Jars
• Caitlin of Caitlin Shetterly | Strawberry Rhubarb Pie with Lemon Ice Cream
• Cathy of Show Food Chef | Nutella Hand Pies
• Cheryl of A Tiger in the Kitchen | Japanese Curry Pot Pie
• Danielle of Beyond the Plate | Chicken Pot Pie
• Denise of Chez Us | Summer Chicken Pot Pie
• Emma of Dreaming of Pots and Pans | Chinese Sausage and Roasted Sweet Potato Hand Pies
• Linda of Free Range Cookies | Dirt Pie with Compost Cookie Crust
• Lisa of Monday Morning Cooking Club | Pilaf Pie with Chicken, Sultanas, and Sweet Spices
• Mai of Cooking in the Fruit Bowl | Afro Meringue Pie
• Rashda of Hot Curries and Cold Beer | Grandma Pauline Michalewicz’s Pecan Pie
• Rebecca of GrongarBlog | Spanakopita and Rhubarb Crisp
• Steff of the Kitchen Trials | Berry Lemonade Ice Box Pie

Related posts:

1. sf food wars and our top shelf margarita pie (or die)
2. top shelf margarita pie (or die)
3. cranberry apple pie and a christmas stroll
4. holiday survival kit
5. thanksgiving survival kit