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.