October 14, 2023

Tequila Key Lime Pie

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Tequila Key Lime Pie is one of my husband’s favorite pies. The problem is he has a lot of favorite pies. We will be posting another video soon that he says, is also his favorite pie, so there is that.

But seriously if you are a fan of the Sweet and the Sour then you will love this dessert. The contrast between the Sweetness of the custard and the Lime is compounded by the Tequila. And then there is the Sweet Sour Cream with Lime Zest, I mean come on that is what they call Pilling on in football. Which by the way would be a good bring to a Super Bowl party.

Tequila Key Lime Pie, is wonderful and I seriously hope you will give this a try soon.

Tequila Key Lime Pie

The contrast between the Sweetness of the custard and the Lime is compounded by the Tequila.

Print Recipe

Prep Time 15

Cook Time 42

Course Dessert

Cuisine Pie

Servings 8

Ingredients

11 ” deep dish pie pan
2 cups Graham cracker crumbs
1/4 cup granulated sugar + 1 tablespoon
5 Tablespoons butter melted

Filling:

3 – 14oz cans sweetened condensed milk
1-1/2 cups key lime or regular lime juice I use Nellie & Joe’s key lime juice
2 Tbs Tequila optional*
6 large egg yolks
3/4 Tbs unflavored gelatin
1-1/2 Tbs water

Topping:

1 cup sour cream
2 Tbs powdered sugar
1 Tbs lime zest

Chantilly Cream:

1 pint heavy whipping cream
8 oz cream cheese
1/2 cup powdered sugar
1/2 tsp vanilla extract
1 tsp lime zest

Instructions

Preheat oven to 375F.
In a bowl, mix the Graham cracker crumbs, sugar and melted butter with a spatula. Press the mixture firmly into an 11 inch pie pan, and bake until lightly browned about 15-20 minutes. Remove from the oven and allow to cool to room temperature before filling.
Lower the oven temperature to 325° F.
Whisk unflavored gelatin with 1-1/2 tablespoons of water. Place in a small sauce pot and heat on low. Do not boil. Remove from heat but keep melted and return to heat if needed
In a separate bowl, combine condensed milk, lime juice, tequila and egg yolks. Whisk until well blended. Add the melted unflavored gelatin slowly while whisking. Place the filling in the cooled crust . Bake in the oven for 22 minutes and allow to chill in the refrigerator for a minimum of four hours. Overnight is even better.
Once chilled, combined the sour cream,powdered sugar, and lime zest and spread over the top of the pie, using a spatula. I like to garnish with Chantilly cream around the edge. Serve chilled.

Chantilly Cream:

Mix the cream cheese, powdered sugar, and vanilla in a medium bowl until smooth.
Add the cold whip cream and whip with an electric mixer until stiff peaks form.
Fold in the lime zest
Refrigerate until ready to serve or pipe around the edges of the pie with a large star tip or serve with an dollop on top.