Classic key lime pie with a twist – tequila! The key lime juice marries perfectly with the liquor and a hint of sea salt. Top with whipped cream for dessert.
- 8 graham cracker sheets
- 1/4 cup brown or coconut sugar
- 6 Tbsp. melted butter
- 1 (14 oz.) can sweetened, condensed milk
- 3 egg yolks
- 1/4 cup + 2 Tbsp. key lime juice (I use Nellie & Joe’s Key Lime Juice)*
- 2 Tbsp. tequila
- 2 tsp. lime zest, divided
- 1 tsp. sea salt
- 8 oz. whipping cream
- 3 Tbsp. powdered sugar
- 1/2 tsp. vanilla
- Preheat the oven to 350F. You’ll need a standard 9-inch pie or tart plate.*
- Break the graham cracker sheets into fine crumbs by using a food processor, or by placing the sheets in a plastic bag and pounding them with a rolling pin.
- Mix the crumbs with the melted butter and brown sugar. If you’re using a food processor, you can use that to incorporate.
- Dump the crust mixture into the pie plate and press down firmly, pushing the crumbs up the sides to create a packed crust.
- Bake the crust for 12-15 minutes, until just golden and fragrant.
- While the crust bakes, whisk together the condensed milk, egg yolks, key lime juice tequila, 1 teaspoon of the lime zest, and salt.
- When the crust has prebaked, pour the filling into the crust and bake for 12-15 minutes, or until the filling looks set.
- Cool on a wire rack for 20 minutes, before chilling in the fridge for 3-4 hours.
- When the pie is cold, make the lime whipped cream.
- Whip the cream until soft peaks form. Add the powdered sugar, vanilla, and remaining lime zest. Whip until stiff peaks form.
- Slice the pie when it’s cold and top with the lime whipped cream!
- Key limes are SUPER tiny and a pain to juice. Totally recommend getting this Key Lime Juice Concentrate, it lasts a while! Trust me, I know from experience.
- I find that graham cracker crust pies plate up more beautifully when you use a tart pan.
- Category: Pie
- Method: Baking
- Cuisine: American
- Serving Size: 1 slice
Keywords: key lime, pie, dessert, tequila