Frozen Margarita Pie (Crystal)

1 cup graham cracker crumbs (about 6 crackers) (130 grams)

2 Tablespoons, plus one teaspoon sugar (35 ml)

4 Tablespoons (1/2 stick, 60 grams) unsalted butter, melted

3 ounces Saltine crackers or (26 crackers) crushed (85 grams)

8 tablespoons softened (1 stick) unsalted butter (115 grams)

1 tablespoon, plus 1 teaspoon sugar (20 grams)

1 teaspoon orange zest (5 grams)

7 large egg yolks, at room temperature

1/4 cup sugar (50 grams)

1 (14-ounce) (415 ml) can sweetened condensed milk

2 tablespoons grated lime zest

10 tablespoons freshly squeezed lime juice (5-6 limes) (150 ml)

1 tablespoon triple sec (15 ml)

1 tablespoon tequila (15 ml)

1 cup (1/2 pint) cold heavy cream (240 ml)

1/4 cup confectioners’ sugar (50 grams)

1/2 teaspoon pure vanilla extract (2 ml)

1/4 cup water (60 ml)

3/4 cup plus 2.5 tablespoons sugar (180 grams)

1 teaspoon corn syrup (5 ml)

3 egg whites

Preheat the oven to 350 degrees F (175 degrees C).

Combine the graham cracker crumbs, sugar, and butter in a bowl. Press into the bottom (not sides) of a 9-inch pie pan.

Combine the crushed Saltines, sugar, and butter in a bowl. Knead in the butter until the crumbs hold together like dough. Press into sides of pie pan. Chill pie pan for 15 minutes, then bake for 15-18 minutes or until the crust is golden brown. Allow crust to cool completely (about 15 minutes).

FUN FACT: While many prefer the rim of their margarita to be salt-free, aficionados insist that the salt is an important element in tempering any bitterness from the liquor and enhancing the aromas and flavors of the main ingredients.

Using a stand mixer or hand mixer, whisk together egg yolks and sugar until creamy and thick. With the mixer on low speed, add the condensed milk, lime zest, lime juice, triple sec and tequila. Pour into the baked pie shell and freeze.

FUN FACT: Dozens of variations of the margarita exist to suit the preferences of virtually anyone, from classic fruit options like strawberry and mango to more extravagant chocolate and Sriracha. But the original, traditional margarita is based in the sour citrus flavor of lime.

Whisk together heavy cream, confectioners’ sugar and vanilla on high speed until it becomes stiff.

Combine the water, sugar and corn syrup in a small saucepan, then cook over medium heat until a thermometer inserted reaches 240 degrees F (115 degrees C). Meanwhile, beat the egg whites in a stand mixer or large bowl until frothy.

Remove the sugar mixture from the heat and slowly, with the mixer running, beat the sugar into the egg whites until the meringue becomes cool and holds a stiff peak.

Fill a piping bag fitted with a star tip with the meringue, and pipe the meringue, in small peaks, onto the tops of the pie.

Use a crème brûlée torch or blowtorch to brown the tips of the meringue. The pies can also be quickly placed under the broiler to brown the tips.

Top pie with whipped cream topping, or alternative topping.