You'll be amazed how tequila transforms this classic dessert!
Here's a fun twist on a classic dessert. Although condensed milk may be the most important ingredient in a traditional key lime pie, tequila takes center stage in my Tequilime pie. I whipped this up with a bit of leftover tequila when my husband was in the mood for the traditional pie that's so popular in South Florida, where we live.
The combination is simply delicious! If you prefer a more tart flavor, add a bit more lime juice, but I doubt you'll find it necessary. The tequila adds a deliciously nice touch.
Trust me, you will want to eat the entire thing!
1 1/2cups graham-cracker crumbs
6tablespoons butter unsalted, melted and cooled
1/2cup key-lime juice freshly squeezed
1tablespoon lime zest grated, plus more for garnish
Preheat the oven to 375°F. Combine the graham cracker crumbs, butter, and 3 tablespoons of sugar in a medium bowl (set the other 2 tablespoons of sugar aside); mix well.
Press the graham cracker mix into a 9-inch pie plate until you have shaped the pie crust, and bake for 12 minutes or until the crust is lightly brown. Remove from the oven and transfer to a wire rack until completely cooled.
Lower the oven temperature to 325°F. In a medium bowl, gently whisk together the condensed milk, egg yolks, tequila, key lime juice, and zest. Pour into the prepared, cooled crust.
Return the pie to the oven, and bake until the center is set but still quivers when the pan is nudged, approximately 15 to 17 minutes. Let cool completely on a wire rack.
Shortly before serving, combine the cream and remaining 2 tablespoons of sugar in the bowl of an electric mixer, fitted with a whisk attachment.
Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over the cooled pie; garnish with zest. Serve immediately.