This pie captures the flavors of a margarita perfectly: a crushed pretzel crust represents the salty element and tequila is laced throughout the lime curd and the whipped cream. The alcohol in the whipped cream stabilizes it, so you can make this dessert a few hours a head of time and keep it in the fridge. Make this for your Cinco de Mayo party
In a food processor, finely grind the pretzels. It took me about 1 minute of grinding to get a powder, but know that a few chunks might remain.
Melt 2 tablespoons of the butter and stir it into the pretzels crumbs. Press the crumbs into a 6” tart pan with removable bottom. Use a cup or glass to press the crumbs firmly up the sides of the pan. Transfer tart pan to the freezer to set.
In a deep, medium bowl, beat together the sugar with the remaining 2 tablespoons of butter. At first, it will seem like it won’t blend together, but keep at it for about 1 minute and it will. Once fully incorporated, add the egg and egg yolk. Beat until combined, then stream in the lime juice. Use a zester to scrape a 1” strip of lime zest from one of the limes. Stir this into the curd along with the food coloring if using.
Pour the curd mixture into a small heavy-bottomed saucepan. Turn the heat to medium-low and cook while stirring constantly until a thick curd forms that coats the back of the spoon (about 4 minutes). While cooking, remember to keep scraping the edges of the pan to ensure no lumps form. Once thickened, pour into a small bowl, remove the lime zest strip, and stir in 1 teaspoon of the tequila. Then, press plastic wrap directly onto the surface and chill thoroughly.
When ready to serve, whip together the heavy cream and powdered sugar until soft peaks form. Stir in the tequila. Pour the lime curd into the crust and top with the whipped cream and serve.