Classic key lime pie with a twist – tequila! The key lime juice marries perfectly with the liquor and a hint of sea salt. Margarita in a pie!

Margarita in a pie, anyone?

That was the idea here. Since it’s almost Cinco de Mayo, I decided to put a little spin on a house favorite – key lime pie. Tequila gives this JUST the right amount of kick. You’re going to love how the flavors marry, but don’t worry, it’s not too overpowering.

Jared loves key lime pie. Any sort of citrus or cream based pie with whipped cream, he’s in. Really any vehicle to get homemade whipped cream into his belly – that’s his jam.

And I can’t say I blame this man. The key lime custard filling here pairs perfectly with a classic graham cracker crust and lime infused whipped cream! Not too sweet, not too boozy – just right. It’s a lot like my lemon cream pie, just with key lime and tequila.

What’s the difference between key limes and limes?

Key limes are a lot smaller than the limes you normally find at the store. They’re a bit more tart and pungent which makes them excellent for baking.

They’re found a good bit in the Florida Keys, hence the name – key lime!

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How do you make a graham cracker crust?

A graham cracker crust is super simple. It’s great for the beginner pie maker.

All you have to do is combine crushed graham crackers, brown sugar and butter and press it into a pan. No chilling or rolling required. In the recipe, you do pre-bake the crust a bit, but that’s as simple as popping the pie plate into the oven while you make the filling.

What’s the best way to serve this pie?

You can use a standard, 9 inch pie or tart pan to make this pie. Sometimes I find it’s easier to make graham cracker pies in a tart pan because it come out of the pan when you’re ready to serve. Much prettier slices.

I always serve pie with homemade whipped cream. The recipe calls for a slightly sweetened version with lime zest. SO GOOD.

Lez do this thing.

Love cream-filled pies? This Chocolate Cream Pie has your name written all over it.

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