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.
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
Instructions
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!
Notes
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.