Coconut-Tequila Key Lime Pie
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 459
- Total Fat
- 23
- Saturated Fat
- 12
- Carbohydrates
- 56
- Dietary Fiber
- 1
- Sugar
- 43
- Protein
- 7
- Cholesterol
- 142
- Sodium
- 184
- Total: 2 hr 45 min (includes cooking and chilling time)
- Active: 25 min
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
- 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.