tequila key lime meringue pie

Recipe by
Lynette !
Gulf Breeze, FL

Great twist on a key lime pie! I adore them in any fashion!! TIme cooling the various parts (crust, filling) are not included in the prep time.

yield 10 serving(s)
prep time 25 Min
cook time 55 Min
method Bake

Ingredients For tequila key lime meringue pie

  • 1 1/2 c
    graham cracker crumbs
  • 6 Tbsp
    butter, melted
  • 1/3 c
    sugar
  • 1 tsp
    ground cinnamon
  • 1/4 tsp
    kosher salt
  • 8 lg
    egg yolks (save 4 egg whites for meringue, use the others to make an egg-white omelet!)
  • 2 can
    sweetened condensed milk, 14 oz
  • 3/4 c
    key lime juice
  • 2 Tbsp
    lime zest
  • 1 Tbsp
    tequila
  • 3 Tbsp
    cold water
  • 1 1/2 Tbsp
    cornstarch
  • 2/3 c
    boiling water
  • 4 lg
    egg whites
  • 1 1/2 tsp
    cream of tartar
  • 1 c
    sugar
  • 1 1/2 tsp
    vanilla extract
  • 1/8 tsp
    kosher salt

How To Make tequila key lime meringue pie

  • 1
    Preheat oven to 350 degrees.
  • 2
    Stir together the first 5 ingredients; firmly press the mixture on the bottom and up the sides of a lightly greased 9 1/2 inch deep-dish pie plate.
  • 3
    Bake 15 minutes or until lightly browned. Transfer to a wire rack and cool completely. (about 30 minutes)
  • 4
    Whisk together the egg yolks and the next 4 ingredients in a large bowl; pour the mixture into the cooked crust.
  • 5
    Bake at 350 degrees for 25 minutes or until set. Cool completely on a wire rack (about 1 hour).
  • 6
    Preheat the oven to 375 degrees.
  • 7
    Whisk 3 tablespoons cold water into the cornstarch in a 1 qt saucepan; whisk in 2/3 cup boiling water. Cook over medium heat, whisking constantly, 1 minute or until a thick gel forms. Remove from the heat; cool completely (about 30 minutes).
  • 8
    Beat 4 egg whites and the cream of tartar at medium-high speed with a heavy duty electric mixer, using the whisk attachment, until foamy. Gradually add 1` cup sugar; beat until glossy, stiff peaks form. Beat in the vanilla and salt. Slowly beat in the cornstarch mixture. Beat in 3 minutes.
  • 9
    Spread the meringue over the cooled pie, and bake at 375 degrees for 15 minutes or until the meringue is golden brown. Transfer to a wire rack, and cool completely for about 45 minutes. Serve at room temperature or chill 8 to 24 hours.

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