Strawberry Margarita Pie With Salt Rim

Make the Salted Rim: In a small bowl, whisk the egg white, then use a pastry brush to lightly coat a 2-3 inch section of the crust’s edge with the egg white. Immediately sprinkle the rushed area with the sea salt. Continue around the pie until all of the edge has been brushed and sprinkled with salt. Don’t brush the pie edge all at once; if your kitchen is warm or dry, the egg white may dry before you have a chance to sprinkle the salt. Bake the curst until the egg white is dry, and the salt is set, 3-5 minutes. Transfer the pie rust to a wire rack to cool completely, about 15 minutes. You can use a dry pastry brush and a spoon like a broom and dustpan to collect any extra salt that may have landed inside the crust. (A few pieces won’t hurt, but a lot of salt could wreak havoc with your filling.)

1. MAKE THE STRAWBERRY CREAM FILLING: In a medium saucepan, whisk together the strawberry drink mixer, orange juice, and cornstarch until the cornstarch is dissolved. Whisk in the egg yolks, condensed milk, and salt. Over medium heat, bring the mixture to a boil, whisking constantly. Continue whisking, reduce the heat to medium-low, and continue to boil for 1 minute.
2. Remove the saucepan from the heat and whisk in the butter and tequila until the butter has melted and is incorporated. Strain the mixture through a fine-mesh sieve into a medium bowl, using a rubber spatula to press the cream through the sieve.
3. Transfer the strawberry mixture to the cooled pie crust and smooth out the top with an offset spatula. Press plastic wrap directly onto the top of the strawberry mixture and refrigerate until cool and firm throughout, at least 2 hours.
4. MAKE THE PASSION FRUIT CURD TOPPING: Place the milk in a small bowl. Sprinkle the gelatin evenly over the milk and set aside.
5. Combine the lime zest and sugar in a small saucepan. Using your fingertips, pinch the lime zest into the sugar to extract the flavorful lime oils. Do this until the sugar has turned a light green color. Whisk in the passion fruit puree, eggs, and salt and cook over medium-low heat, stirring constantly, until the mixture begins to thicken and coats the back of a spoon. Watch the mixture carefully as it cooks, as it can thicken quickly. (If the mixture begins to bubble at the edges, immediately remove it from the heat.) When the mixture is thickened, remove the pan from the heat and whisk in the butter until melted and incorporated. Whisk in the softened gelatin and the tequila.
6. Remove the plastic wrap from the cold strawberry filling, and pour the passion fruit mixture over the top, spreading evenly with an offset spatula, if needed.
7. CHILL THE PIE: Refrigerate the pie until it is cold, at least 4 more hours or up to overnight. Serve each slice with an additional light sprinkling of flaked sea salt.