A luscious Key lime custard gets its kick from a splash of tequila in our recipe for Tequila-Key Lime Meringue Pie.
1 1/2 cups graham cracker crumbs
6 tablespoons melted butter
1/3 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
8 large egg yolks
2 (14-oz.) cans sweetened condensed milk
3/4 cup Key lime juice
2 tablespoons lime zest
1 tablespoon tequila
3 tablespoons cold water
1 1/2 tablespoons cornstarch
2/3 cup boiling water
4 large egg whites
1 1/2 teaspoons cream of tartar
1 cup sugar
1 1/2 teaspoons vanilla extract
1/8 teaspoon kosher salt
How to Make It
Preheat oven to 350°. Stir together first 5 ingredients; firmly press mixture on bottom and up sides of a lightly greased 9 1/2-inch deep-dish pie plate. Bake 15 minutes or until lightly browned. Transfer to a wire rack, and cool completely (about 30 minutes).
Whisk together egg yolks and next 4 ingredients in a large bowl; pour mixture into cooled crust. Bake at 350° for 25 minutes or until set. Cool completely on a wire rack (about 1 hour).
Preheat oven to 375°. Whisk 3 Tbsp. cold water into cornstarch in a 1-qt. saucepan; whisk in 2/3 cup boiling water. Cook over medium heat, whisking constantly, 1 minute or until a thick gel forms. Remove from heat; cool completely (about 30 minutes).
Beat 4 egg whites and cream of tartar at medium-high speed with a heavy-duty electric stand mixer, using whisk attachment, until foamy. Gradually add 1 cup sugar; beat until glossy, stiff peaks form. Beat in vanilla and salt. Slowly beat in cornstarch mixture. Beat 3 minutes.
Spread meringue over cooled pie, and bake at 375° for 15 minutes or until meringue is golden brown. Transfer to wire rack, and cool completely (about 45 minutes). Serve at room temperature, or cover and chill 8 to 24 hours.
Recipe adapted from Smoke: New Firewood Cooking copyright by Tim Byres. Published by Rizzoli.
It was delicious!!
I can't get Key Limes where I live, so I used (3) reg. Limes and (1) Lemon as a substitute. Good Flavor too!
Since I used a deep-10 in. pie pan, I almost doubled the crust recipe, but left out the cinnamon in the crust as I don't care for the taste. Also used (6) whites for the meringue and it was beautiful. I did not have to increase the filling though, as it worked great for my size pan. This was really a good dessert!!! I served BBQ Ribs for the meal, so this citrus dessert was perfect! Lots of compliments.
Made this yummy pie for the second time and everyone loved it again!!! So proud of the mile high meringue. Easy to make but allow plenty of time because of the cooling times in between each step. Enjoy!
I made this for Easter dinner dessert, and it was quite a hit. Several people who said they didn't care for Key Lime pie, liked this one! The filling is luscious--just the right amount of tartness and the meringue is impressive. I made it the night before, and it held up beautifully. The crust is good too--liked the addition of cinnamon. Be sure to use a bigger pie plate as directed as it is a generous-sized pie.
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