Tequila Key Lime Pie
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5
6 reviews
Excellent
Tequila Key Lime Pie
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Looking for a Cinco De Mayo dessert recipe? You’ve come to the right place. This Tequila Key Lime Pie Recipe is next level delicious and gets a twist from classic key lime pie with the addition of tequila.
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Ingredients
For the crust
- 5 tbsp butter room temperature
- 1.5 cups honey graham crackers 12 sheets
For the filling
- 14 oz sweetened condensed milk 1 can
- 1 erving cup Greek yogurt I used coconut flavored
- ⅓ cup lime juice apx. 3-4 limes
- 4 oz coconut tequila
- 2 oz orange liqueur Cointreau
- lime zest of 2
Garnish
- ½ cup coconut toasted, shredded
- Whipped Cream
- lime slices
- tequila used as shots
Instructions
- Preheat your oven to 350° F. Spread shredded coconut in an oven safe baking dish and bake for 10 minutes (or until toasted). I like to place the coconut in the oven right when I turn it on so it can warm up while preheating.
- While the coconut toasts, in a food processor or blender, pulse together the room temperature butter and graham crackers until a ‘wet sand like’ texture is achieved.
- Then, pour your crust mixture into your pie pan and use the bottom of a measuring cup to press the graham cracker against the bottom and edges. Ensure the crust is even around the pie dish. Bake the crust for 10 minutes.
- While the crust is baking, place sweetened condensed milk, greek yogurt, lime juice, coconut tequila, and orange liqueur in a large mixing bowl and whisk until well combined. Stir in the lime zest last.
- Once combined, pour the filling into the baked graham cracker crust. Top with extra lime zest and bake for 15-20 minutes or until filling has set. It still might be jiggly in the center; this is okay because it’s going to harden in the freezer!
- Let your Tequila Key Lime Pie cool, then place in the freezer for 2-3 hours. Before serving, garnish with toasted coconut flakes and lime slices. Thaw slightly (~10 minutes) before using a sharp knife to cut individual slices. Wipe off your knife between each cut for cleaner pieces. Serve with a tequila shot and enjoy ;)
Notes
- Note: to make this pie alcohol free, omit the tequila and orange liqueur and replace with 2 oz of additional lime juice.
- Even if the center of your tequila pie is jiggly, you can remove it from the oven especially if the crust smells toasted/burnt. Let it cool, and then freeze for two hours.
- Store your tequila pie covered in the FREEZER. This is super important to avoid ending up with a runny center and soggy crust.
Nutrition Information
Show Details
Serving
1 slice
Calories
489kcal
(24%)
Carbohydrates
72g
(24%)
Protein
9g
(18%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Cholesterol
48mg
(16%)
Sodium
254mg
(11%)
Potassium
345mg
(7%)
Fiber
2g
(8%)
Sugar
44g
(88%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 489 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 489kcal | 24% |
| Carbohydrates | 72g | 24% |
| Protein | 9g | 18% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 48mg | 16% |
| Sodium | 254mg | 11% |
| Potassium | 345mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 44g | 88% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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