Coconut-Tequila Key Lime Pie

Total Time:
2 hr 35 min
Prep:
10 min
Inactive:
2 hr
Cook:
25 min

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • 4 large egg yolks
  • One 14-ounce can sweetened condensed milk
  • 1/2 cup bottled Key lime juice (you can use regular lime juice in a pinch)
  • 1 tablespoon grated lime zest
  • 2 tablespoons blanco tequila
  • 1 teaspoon coconut extract
  • One 9-inch store-bought graham cracker crust
  • Whipped Cream, for garnish, recipe follows
  • Whipped Cream:
  • 1 cup heavy cream
  • 3/4 cup powdered sugar
Directions
Watch how to make this recipe.
  • Preheat the oven to 350 degrees F.

  • Whisk the egg yolks in a medium bowl until smooth. Add the sweetened condensed milk, Key lime juice, lime zest, tequila and coconut extract. Stir until smooth, then pour into the premade crust.

  • Bake on the middle rack until the center of the pie is just set, 20 to 25 minutes. Remove from the oven and let cool for 1 hour, then refrigerate for another hour until chilled.

  • Cut into slices and serve, garnished with whipped cream.

Whipped Cream:
  • Whip the heavy cream to just shy of soft peaks. Add the powdered sugar and whip until fully incorporated and the cream is at soft peaks.


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