Frozen Margarita Pie a reason to celebrate

Wedding anniversaries, especially when you hit the 30-plus mark, call for special desserts. This frozen citrus pie is a perfect one if like mine, your celebration comes in summer. Super light and cool on the tongue, it surprises with layers of texture — crunchy crust, creamy filling and delicate whipped topping.

This recipe is a bit long, but it’s actually very easy. Because the filling isn’t cooked, this is an adults-only treat; there’s enough tequila in the curd that you’ll taste it. I know — so many calories! But you’re celebrating, remember?

If you don’t have a pastry bag to pipe on the topping, fill a large Ziploc baggie then snip off the corner, or simply spread it on with an offset spatula. I didn’t have sanding sugar so dusted a little lime zest on top for color.

Frozen Margarita Pie

Serves 8 to 10.

• For graham cracker crust

8 whole graham crackers

1/3 cup all-purpose flour

1/4 cup granulated sugar

1/8 teaspoon kosher salt

6 tablespoons unsalted butter, melted

• For 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 blueberry compote

2 cups blueberries

2 tablespoons water

2 tablespoons sugar

1 tablespoon fresh lime juice

• For whipped cream

1 1/2 cups heavy cream

1 tablespoon powdered sugar

1 teaspoon finely grated lime zest

1 tablespoon tequila

1 teaspoon flaky sea salt

Green sanding sugar, optional

Make graham cracker crust: Break 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 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. Gradually whisk in the cubes of butter until incorporated and remove from the heat. Pour 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 blueberry compote: In a medium saucepan, combine the blueberries, water and sugar, and shake to coat blueberries. Bring to boil. Remove lid and simmer until most of the berries have burst and the liquid has reduced to a syrup, 8 to 10 minutes. Remove from heat and stir in lime juice. Transfer to nonreactive bowl and chill. (Compote can be made up to five 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 flaky 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.