Margarita Pie in a Jar

Chef Kathy Casey

Dish D’Lish and Lucky Louie Fish Shack

Seattle

For a whimsical presentation and ease of serving, chef Kathy Casey puts this pie in individual mason jars instead of cutting into slices and plating. Honey grilled pineapple and coconut cream add layers of tropical flavor. The dessert can be made up to five days in advance and kept covered in the refrigerator. The pineapple and coconut cream can then be added to order.

Steps

1. For pie: In mixing bowl, combine graham cracker crumbs and ¼ cup honey for crust. Mix well and set aside.
2. Break gelatin sheets in half; place in bowl of water to soak. Soak until gelatin softens. Place softened gelatin in a large, heatproof glass bowl and gently melt over hot water or in the microwave.
3. Meanwhile, in large mixing bowl, whisk lime juice, zest, sour cream, heavy cream, honey, tequila and liqueur. Whisk mixture into softened gelatin in glass bowl. Place over simmering water; whisk mixture until smooth and warmed.
4. Set out 10 half-pint wide-mouth mason jars. Portion graham cracker mixture into each jar, using a #30 scoop; press down. Ladle a scant 6 ounces of lime mixture into each jar, covering layer of graham crackers.
5. Place jars on baking sheet and cover with plastic wrap without touching filling. Refrigerate overnight or at least 12 hours before serving.
6. Meanwhile, for honey pineapple, grill pineapple slices on hot grill, marking each side well. Brush with honey and turn; grill second side. Cool pineapple; coarsely chop. Refrigerate until needed.
7. To make coconut whip, whip heavy cream until soft peaks form. Whisk in coconut cream; refrigerate until ready to serve.
8. To serve, top each jar with grilled pineapple and a dollop of coconut whip. Garnish with toasted coconut and a lime slice.

Photo courtesy of National Honey Board