Lime Margarita Pie Cups Recipe

Ingredients

Pie Cups :

1 box Pillsbury™ refrigerated pie crusts, 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

PREP TIME 40m	COOK TIME 2h50m	TOTAL TIME 3h30m
YIELD 12 servings

Instructions

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.
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.
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.
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.
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.
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.