Tequila Key Lime Pie

Adapted from Guy Fieri via Indigo's Sugar Spectrum

Makes one 9-inch pie


For the crust:

10 ounces vanilla wafers

1/4 cup pine nuts

1/2 cup butter, melted


For the filling:

2 egg whites

4 egg yolks

1 tablespoon sugar

1/4 cup tequila

1/2 cup fresh key lime juice (from about 10 key limes)

1 (14 ounce) can sweetened condensed milk


For the topping:

1 cup heavy whipping cream

2 tablespoons sugar

1 teaspoon vanilla extract


Preheat oven to 350 degrees F and lightly grease a 9-inch pie or tart pan.


To make the crust, combine the vanilla wafers and pine nuts in a food processor until ground up and uniform in size. Transfer mixture to a bowl and add the melted butter, then stir until combined. Press into the prepared pie or tart pan*. Bake for about 8 minutes, until it just beings to brown.


Meanwhile, prepare the filling. Place the egg whites in the bowl of an electric mixer fitted with a whisk attachment. Beat on high until foamy, then add the tablespoon sugar gradually while still beating. Whip to soft peaks.


In another large bowl, combine the egg yolks, tequila, key lime juice, and sweetened condensed milk. Fold in the egg whites until just combined, careful not to deflate the meringue. Pour into the pie crust and bake for 25-30 minutes until set and barely wobbly in the middle. Allow it to cool completely.


To prepare the whipped cream, beat the heavy whipping cream until soft peaks are reaches. Add the sugar and vanilla and mix to combine. Spread on top of cooled pie and set in the refrigerator at least one hour before serving.


Garnish with reserved crumbs and lime wedges, if desired.


*Note: you will have leftover crumbs. Save them as a garnish on the finished pie. I forgot and threw mine away, how foolish of me!


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