It’s five o’clock somewhere, which means time to celebrate with a margarita. Or in this instance, a margarita pie cup. Pillsbury™ pie crust gets a tangy tequila treatment, then is dressed to the nines in sweet whipped cream and lime zest for a vacation-like two-bite treat. We’ll cheers to that!


Pie Cups





  • 1 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.
  • 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.
  • 4 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.
  • 6 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.
  • One medium lime yields about 2 tablespoons of lime juice and 1 to 2 teaspoons of grated lime zest.
  • If you do end up with leftover citrus peel or juice, store it tightly wrapped in the freezer for use in another recipe (preferably a cocktail, but we’re not the boss of you).
  • Piping the whipping cream makes the dessert look super special without having to put in a lot of work. If you are running short on time, however, a dollop of whipped cream on top will do just fine.
  • You don’t need a fancy pastry bag to pipe whipped topping. Just fill a large zip-top freezer bag with the topping, cut off bottom corner of bag, and squeeze topping out onto top of each pie cup.
  • You’re going to end up with extra pie crust, and we have a good reason for writing the recipe that way. Two pie crusts will make sure each smaller cutout looks its best—rerolling and reshaping the dough makes it tougher and cook unevenly. You can discard your extra dough, but we usually cut ours into strips, sprinkle with a little sugar and bake them off for a tasty treat.
% Daily Value*:

*Percent Daily Values are based on a 2,000 calorie diet.

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