Friday, January 28, 2011

Lime Pie with a Punch

My coworker - lucky woman - is off to Mexico for a week. The good news is that she's agreed to bring me back a bottle of sunshine, a.k.a. Jose Cuervo Especial tequila. The timing couldn't be more perfect, as I used the very last of my bottle of liquid gold in the lime pie I made the other week.

Pies are predicted to be the big thing in the culinary world this year. So why not kick off the Year of Pie with this pie that packs quite a punch. Enjoy!

adapted from The Artful Pie

For the crust:
1 1/2 cups graham cracker crumbs
6 tbsps butter, cut into small cubes

Preheat the oven to 350.
Mix the crumbs and butter with your fingers and press into the bottom of a a 9-inch pie pan.
Bake for 8 minutes and set aside to cool.

For the filling:
1 14-oz (398 ml) can condensed milk
1 tbsp grated lime zest
1/2 cup freshly squeezed lime juice (you'll need about 3 medium or 2 large limes)
3 tbsp tequila
1/4 tsp salt

Beat together all the ingredients until smooth. Set aside for about 5 minutes, until slightly thickened.
Pour filling into the prepared crust and chill for at least 2 hours.

For the topping:
1 cup heavy cream, whipped
lime slices

Garnish the pie slices with cream and lime slices right before serving.


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