I think I’ve gushed about summer in all of my recent posts, but I can’t help it, it’s my favorite season. There’s something magical about it, nostalgic even. Every moment is something I want to capture and hold on to.
Stopping dead in my tracks as I catch the smell of someone’s barbecued dinner wafts through the air.
Listening to the sound of happy neighborhood children playing outdoors.
Running after sunset with my dog, purposefully passing through every sprinkler we can find.
Probably my most favorite thing about summer is how it brings people together. Barbecues, picnics, and get-togethers are abundant and I love it. Last Saturday we had a few friends over for dinner. We had barbecued chicken, potato salad, grilled corn on the cob, and homemade sangria. And this tequila key lime pie for dessert.
This is not your typical key lime pie recipe. It has a familiar cookie crust and can of sweetened condensed milk in the filling, but that’s where the similarities end. Two things set this apart— tequila and pine nuts. It sounds like a funky combination, I know, but it works.
It’s key lime pie all grown up.
But it’s not just the ingredients that make it all grown up. Think of this particular dish as a cross between a light souffle and a traditional key lime pie. It’s tart and has a definite pleasant bite from the tequila, but it’s very light and airy in texture.
I am extremely late, but this post was intended for the Virtual Pie Party hosted by Gluten Free Girl. I just couldn’t pull myself out of my post-holiday weekend haze in time and have since been busy prepping for the Evo Conference in Park City this weekend. But a whole day dedicated to pie? I spent far too much time drooling over everyone else’s pies, I could not resist sharing mine. Better late than never.
And pies are meant to be shared. With family, with friends, even with total strangers. If you don’t have an excuse to get people together this summer, let this tequila key lime pie be your reason. Even all by itself, it’s something to celebrate.
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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