1 – 9‐inch graham cracker pie crust
1‐14oz. can sweetened condensed milk
2t grated lime peel (from about 3 limes) divided into 1 ¾ and ¼ t, green only
½c fresh lime juice (about 4 limes) plus 2T gold tequila (if you don’t want to use tequila substitute either
more fresh lime juice or key lime juice if you can find it!)
3 egg yolks, slightly beaten, whites reserved for meringue( if making it.)
3 egg whites
2T superfine sugar
¼t lime peel
Preheat oven to 350. In a medium bowl, mix together the condensed milk, 1 ¾t lime peel, lime juice, tequila, salt and egg yolks. Stir well until slightly thickened. Place the pie tin/ crust on a cookie sheet. Pour filling into pie crust and bake for 22‐25 minutes if you will be topping with meringue, or 30‐35 minutes if not. Remove pie from oven when set and allow to cool for 10 minutes. If you are making the meringue topping, see below. If not, allow the pie to cool completely before refrigerating. Serve cold with whipped cream.
Beat egg whites in a medium bowl with an electric mixer on high speed. Add sugar gradually as whites begin to form peaks. Continue beating until stiff peaks form, adding lime peel near the end. Gently place mixture on top of slightly cooled pie, spreading to edges. Place in oven and cook 8 – 10 more minutes until topping is lightly browned. Allow to cool completely before refrigerating. Serve cold.
Notes and Instructions
This was delicious. As you all have noticed I do not usually make dessert, but I love Key Lime Pie so decided to make this and it was worth it!! YUM! You could make it even easier by omiting the meringue and just topping it with whipped cream just before serving. There are many other dessert recipes on the Mexconnect site, including Paletas or Mexican Popsicle, which would be perfect for a May meeting! You can find a base recipe here – there are many others out there on the web so have fun with it!