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.
COOL LIME PIE WITH TEQUILA
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
Garnish the pie slices with cream and lime slices right before serving.