Tequila Key Lime Pie
This creamy tequila-spiked lime pie with a macadamia nut cookie crust is unique and delicious!
Ingredients
For the crust:
- 8 ounces vanilla wafers (226 grams, approximately 3 cups)
- ½ cup macadamia nuts (75 grams)
- 6 tablespoons butter, melted (85 grams)
For the filling:
- 14 ounce can sweetened condensed milk (400 grams)
- ½ cup lime juice (125 ml)
- ¼ cup tequila (60 ml)
- 4 large egg yolks
- 2 large egg whites
- 1 tablespoon sugar
For the topping:
- 1 cup heavy whipping cream (250 ml)
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- Lime slices or zest for garnish (optional)
- Additional crust crumbs for garnish (optional)
Instructions
Crust:
- 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 macadamia nuts in a food processor until ground up and uniform in size. Add the melted butter and pulse until combined.
- Press into the prepared pie or tart pan. Bake for about 8 minutes, until it just beings to brown.
- Set aside to cool.
Filling:
- In bowl whisk together the sweetened condensed milk, lime juice, tequila and egg yolks until smooth.
- In a separate bowl, beat egg whites with an electric mixer on high until foamy, then add the tablespoon sugar gradually while still beating. Continue to beat to soft peaks.
- Carefully fold in the egg whites into the filling mixture until just combined.
- Pour into the pie crust and bake for 25-30 minutes until set and barely wobbly in the middle. Allow it to cool at room temperature for 30 minutes or so, then transfer to the fridge to cool completely, about 3-4 hours or overnight.
Topping:
- Beat the heavy whipping cream until it starts to thicken. Add the sugar and vanilla and continue to beat to medium peaks. Spread on top of cooled pie and chill in the refrigerator at least one hour before serving.
- Garnish with reserved crumbs and lime wedges, if desired.
Notes
NOTES:
- You can make this dessert in either a pie pan or a tart pan. A 9-inch pan is the ideal size, though you could probably get away with either a 10-inch (pie will be thinner) or 8-inch (pie will be thicker, be careful not to overfill crust as it will rise a bit as it bakes).
- You can use either fresh squeezed lime juice (from about 4-6 limes) or bottled lime juice.
- You may have leftover crust crumbs. Save them as a garnish on the finished pie, if desired.
Calories: 401kcal, Carbohydrates: 37g, Protein: 6g, Fat: 25g, Saturated Fat: 12g, Cholesterol: 119mg, Sodium: 187mg, Potassium: 200mg, Fiber: 1g, Sugar: 28g, Vitamin A: 646IU, Vitamin C: 4mg, Calcium: 122mg, Iron: 1mg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.
