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Lime Margarita Pie Cups

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by: Tablespoon Kitchens
Updated Nov 14, 2019
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It’s five o’clock somewhere, which means time to celebrate with a margarita. Or in this instance, a margarita pie cup. Pillsbury™ pie crust gets a tangy tequila treatment, then is dressed to the nines in sweet whipped cream and lime zest for a vacation-like two-bite treat. We’ll cheers to that!

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Lime Margarita Pie Cups

  • Prep Time 40 min
  • Total 3 hr 30 min
  • Servings 12
  • Ingredients 15
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Ingredients

Pie Cups

  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Filling

  • 2/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 2/3 cup water
  • 1/2 teaspoon grated lime zest
  • 1/2 teaspoon grated lemon zest
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fresh lemon juice
  • 1 egg yolk
  • 1 tablespoon butter
  • 1 tablespoon tequila

Topping

  • 1/2 cup heavy whipping cream
  • 1 tablespoon powdered sugar
  • 1/4 teaspoon vanilla

Decoration

  • 1/2 teaspoon grated lime zest
Make With
Pillsbury Pie Crust

Instructions

  • Step 
    1
    Heat oven to 425°F. Remove one crust from pouch; unroll on work surface. With 3 1/2-inch round cutter, cut 6 rounds from crust; repeat with remaining crust. Reserve leftover scraps for another use. Press circles into 12 ungreased regular-size muffin cups. Prick dough inside each cup on bottom with fork 5 to 6 times.
  • Step 
    2
    Bake 7 to 10 minutes or until edges are golden brown. Cool in pan 2 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  • Step 
    3
    In 1-quart saucepan, mix granulated sugar and cornstarch. Gradually stir in water, 1/2 teaspoon lime zest, the lemon zest, lime juice and lemon juice until smooth. Cook and stir over medium-high heat. Heat to boiling; boil 1 minute, stirring constantly, until mixture is bubbly and thickened. Remove from heat.
  • Step 
    4
    In small bowl, beat egg yolk with whisk. Gradually beat about 1/4 cup hot mixture into egg yolk. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat, stirring constantly, until mixture starts to gently boil. Cook 1 minute longer, stirring constantly. Remove from heat; stir in butter and tequila. Let stand 5 minutes.
  • Step 
    5
    Place cooled pie cups on rimmed cookie sheet. Spoon about 1 1/2 tablespoons filling into each pie cup. Refrigerate uncovered at least 2 hours until set.
  • Step 
    6
    When ready to serve, in chilled medium bowl, beat Topping ingredients with electric mixer on medium-high speed until stiff peaks form. Spoon topping into decorating bag fitted with 1/2-inch star piping tip. Squeeze a dollop on top of each pie cup. Sprinkle 1/2 teaspoon lime zest evenly over pie cups. Store loosely covered in refrigerator.

Nutrition

240 Calories
13g Total Fat
2g Protein
30g Total Carbohydrate
12g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
6g
32%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
190mg
8%
Potassium
15mg
0%
Total Carbohydrate
30g
10%
Dietary Fiber
0g
0%
Sugars
12g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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