This pie can be made ahead of time and refrigerated for a couple of days. If you do make it ahead of time, don't make the whipped cream until you are ready to serve the pie.
Tequila Key Lime Pie
- 1 1/2 cups graham cracker crumbs
- 6 Tbsp melted butter
- 1/3 cup sugar
- 1 tsp ground cinnamon
- 8 large egg yolks
- 2 (14oz) cans sweetened condensed milk
- 3/4 cup key lime juice
- 2 Tbsp lime zest
- 1 Tbsp tequila
- 1 1/2 cups heavy cream
- 6 Tbsp powdered sugar
- 1 tsp vanilla
Combine graham cracker crumbs, melted butter, 1/3 cup sugar and 1 tsp cinnamon. Press against side and bottom of 9-inch springform pan. Set aside.
Preheat oven to 350 degrees.
Whisk together egg yolks, sweetened condensed milk, key lime juice, lime zest and tequila. Pour into prepared crust.
Bake for 25 minutes. Remove from oven and cool completely.
In the bowl of an electric mixer fitted with the whisk attachment, whisk together heavy cream, powdered sugar and vanilla until stiff peaks form. Spread on top of of pie.
CONNECT WITH PLAIN CHICKEN