This delicious dessert is not for the kids, but it's well worth the work to make it.
For the Graham Cracker Crust:
8 whole graham crackers (4½ ounces)
1/2 cup all-purpose flour
1/4 cup granulated sugar
1/8 teaspoon kosher salt
6 tablespoons unsalted butter, melted
For the Margarita Curd:
1/2 cup lime juice
1/4 cup tequila
3/4 cup granulated sugar
3 large eggs, plus 1 yolk
1/2 pound (2 sticks) unsalted butter, chilled and cut into small cubes
For the Blueberry Compote:
1 pint (2 cups) blueberries
2 tablespoons water
2 tablespoons sugar
1 tablespoon fresh lime juice
For the Whipped Cream:
1 1/2 cups heavy cream
1 tablespoon powdered sugar
1 teaspoon finely grated lime zest
1 tablespoon tequila
1 teaspoon flakey sea salt (such as Maldon)
Coarse green sanding sugar, for garnish (optional)
Make the graham cracker crust: Break the graham crackers apart and place in a food processor along with the flour, sugar and salt. Pulse until finely ground. With the food processor running, pour the butter in a steady stream until moist crumbs form. Transfer to an 8-inch disposable pie tin and press down on the bottom and 1 inch up the sides. Freeze for 1 hour, until the pie shell sets.
Make the margarita curd: In a large heatproof bowl, whisk together the lime juice, tequila, sugar, eggs and egg yolk, and place over a medium saucepan of simmering water. Whisk continuously until a creamy, thick custard consistency forms, 6 to 8 minutes, or until it registers 175 degrees on a heatproof thermometer.
Gradually whisk in the cubes of butter until incorporated and remove from the heat. Pour the custard through a fine-mesh strainer into a medium bowl, then pour the strained mixture into the prepared pie crust. Freeze until completely firm, 4 to 6 hours.
Make the blueberry compote: In a medium saucepan, combine the blueberries, water and sugar, and shake to coat the blueberries. Bring to a boil. Remove the lid and simmer until most of the berries have burst and the liquid has reduced to a syrup, 8 to 10 minutes. Remove from the heat and stir in the lime juice. Transfer to a nonreactive bowl and chill. Makes 1½ cups of compote. Make ahead: The compote can be made up to 5 days in advance. Cover and chill until ready to use.
Make the whipped cream: In a large bowl or a mixer fitted with a whisk attachment, whisk the heavy cream, powdered sugar, lime zest and tequila until medium peaks form. Remove the pie from the freezer 15 minutes before serving and pipe or spread the whipped cream on top. Sprinkle with flakey sea salt and, using a spoon, top with 3/4 cup of the blueberry compote. Sprinkle the green sanding sugar around the sides of the pie and serve.
