Let’s shake things up a bit! Sure, you could celebrate National Margarita Day with the same old cocktail but it’s 2021 and let’s bee serious, it’s high time we celebrate this holiday to the fullest, I am talking PIE! You’ll fall in love with this easy to make Margarita Pie in a Jar with Honey Grilled Pineapple and Coconut Cream!! It’s a guaranteed winner! Plus, everyone will have their own pie jar because no one wants to share their margarita (or their pie)!
Margarita Pie in a Jar with Honey Grilled Pineapple and Coconut Cream
Makes 10 servings (You will need 10 half pint wide-mouth mason jars)
2 cups graham cracker crumbs
1/4 cup honey
4 gelatin sheets, gold or bronze strength
1/4 cup cold water
3 tablespoons fresh lime juice
1 tablespoon lime zest
2 cups heavy cream
3 1/2 cups sour cream
3/4 cup honey
1/2 cup Reposado tequila
2 tablespoons orange liqueur
Honey Grilled Pineapple
6 fresh pineapple slices, rind cut off
2 tablespoons honey
1 cup heavy whipping cream
1/4 cup cream of coconut
Garnish: toasted coconut and lime wheels
To make the crust: in a bowl mix together the graham cracker crumbs and honey. Set aside.
Break gelatin sheets in half and place in a small bowl with water to soak. Soak until the gelatin is soft. Place the softened gelatin in a glass bowl and gently melt over hot water, or in the microwave.
In a large bowl, whisk the remaining ingredients together with the melted gelatin and place bowl over a pan of simmering water. Whisk mixture until it is smooth and warmed.
Set out 10 half pint wide-mouth mason jars. Portion out the graham cracker mixture between the jars and press down.
Ladle a scant 6 fl. oz. of the custard mixture into each jar, on top of the graham cracker crust bottom. Place custards on a baking sheet pan and cover with plastic wrap – make sure the plastic wrap does not touch the top of custards. Refrigerate overnight or a minimum of 12 hours before serving.
To make Honey Grilled Pineapple: grill pineapple slices on a hot grill (or use a grill pan), marking each side well. Brush with honey when turning. Cool, then coarsely chop (discarding cores) and refrigerate until ready to serve.
To make Coconut Whip: whip cream until soft peaked, then whisk in coconut cream. Refrigerate until ready to serve.
When ready to serve: top each jar with Honey Grilled Pineapple and dollop with Coconut Whip. Garnish with toasted coconut and a lime wheel.
Sweet Tip: Make the pies up to 5 days in advance and keep covered and refrigerated. When ready to serve, simply top each custard with pineapple and Coconut Whip.