Ingredients For the Crust: – 1 ½ cups graham cracker crumbs – ¼ cup granulated sugar – 6 tbsp unsalted butter, melted – 1 tbsp silver tequila
For the Filling: – 1 can (14 oz) sweetened condensed milk – ½ cup key lime juice (fresh or bottled) – 2 tbsp silver tequila – 1 tbsp triple sec (optional, for extra citrusy depth) – 4 large egg yolks – 1 tbsp lime zest
For the Whipped Cream Topping: – 1 cup heavy whipping cream – 2 tbsp powdered sugar – 1 tsp silver tequila – ½ tsp vanilla extract – Lime zest, for garnish
Instructions Step 1: Make the Crust 1. Preheat the oven to 350°F (175°C). 2. In a bowl, mix the graham cracker crumbs, sugar, melted butter, and tequila. Stir until well combined.
– Press the mixture firmly into a 9-inch pie pan, ensuring an even layer on the bottom and sides. – Bake for 8 minutes, then remove and let cool slightly.
Step 2: Prepare the Filling 1. In a mixing bowl, whisk the egg yolks until slightly thickened. 2. Add the sweetened condensed milk and mix until smooth.
– Stir in the key lime juice, tequila, triple sec (if using), and lime zest. Mix well until the filling is fully combined. – Pour the filling into the cooled pie crust.
Bake the Pie 1. Bake at 350°F (175°C) for 15-18 minutes, or until the center is set but still slightly jiggly. 2. Remove from the oven and let the pie cool at room temperature for 30 minutes, then refrigerate for at least 3 hours (preferably overnight) to set.