Brie Larson and Courtney McBroom's Salted Margarita Pie

Ingredients

Crust

1½ cups graham cracker crumbs

1/2 cup (2 ounces) finely crushed tortilla chips

3 tablespoons granulated sugar

1/4 teaspoon kosher salt

1¼ sticks (10 tablespoons) unsalted butter, melted

Filling

1 (14-ounce) can sweetened condensed milk

4 egg yolks

1/3 cup fresh lime juice

2 tablespoons tequila blanco

1 teaspoon lime zest

Topping

1 teaspoon chile lime salt, such as Tajín

2 teaspoons lime zest

1 cup heavy cream

1/3 cup powdered sugar

1/4 cup sour cream

1 tablespoon orange liqueur, such as Cointreau

Preparation

Preheat the oven to 375 F.

Make the crust:

Add the graham cracker and tortilla chip crumbs to a large bowl and stir in the granulated sugar and salt. Add the butter and mix to combine.

Press the mixture into a 9-inch pie pan and bake for 8 to 10 minutes, until the edges just start to brown. Remove from the oven and reduce the oven temperature to 325 F.

Make the filling:

Add the sweetened condensed milk and egg yolks to a medium bowl and whisk until smooth. Add the lime juice, tequila and lime zest, and pour the filling into the baked crust. Return to the oven and bake for about 15 minutes, until the filling is set but still jiggles a bit when you shake it. Remove from the oven and allow to cool to room temperature. Chill in the fridge for at least 2 hours.

Make the topping:

1.Stir together the chile lime salt and lime zest in a small bowl. Set aside.

2.Add the heavy cream and the powdered sugar to a large bowl and whip it to medium peaks. (This can be done by hand or with a stand mixer with a whisk attachment on medium-high.)

3.Add the sour cream and liqueur and continue to whip to medium-stiff peaks.

Assemble the pie:

Spread the whipped cream mixture on top of the chilled pie, creating swoops and swirls or whatever you like.

Sprinkle the top with the chile lime salt mixture, slice and serve.

Source: https://www.today.com/recipes/brie-larson-salted-margarita-pie-recipe-t300582