Tequila-Key Lime Meringue Pie

Photo: Jody Horton

A luscious Key lime custard gets its kick from a splash of tequila in our recipe for Tequila-Key Lime Meringue Pie.

Yield: Makes 10 to 12 servings
Total:
Recipe from Southern Living

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Recipe Time

Hands On: 30 Minutes
Total: 4 Hours, 10 Minutes


Ingredients

  • 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

Preparation

  1. 1. 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).
  2. 2. 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).
  3. 3. 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).
  4. 4. 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.
  5. 5. 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.
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