Tequila-Key Lime Meringue Pie

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A luscious Key lime custard gets its kick from a splash of tequila in our recipe for Tequila-Key Lime Meringue Pie.

Tequila-Key Lime Meringue Pie
Photo: Jody Horton
Hands On Time:
30 mins
Total Time:
4 hrs 10 mins
Yield:
10 to 12 servings

Ingredients

  • 1 1/2 cups graham cracker crumbs

  • 6 tablespoons melted butter

  • 1/3 cup sugar

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon kosher salt

  • 8 large egg yolks

  • 2 (14-oz.) cans sweetened condensed milk

  • 3/4 cup Key lime juice

  • 2 tablespoons lime zest

  • 1 tablespoon tequila

  • 3 tablespoons cold water

  • 1 1/2 tablespoons cornstarch

  • 2/3 cup boiling water

  • 4 large egg whites

  • 1 1/2 teaspoons cream of tartar

  • 1 cup sugar

  • 1 1/2 teaspoons vanilla extract

  • 1/8 teaspoon kosher salt

Directions

  1. Preheat oven to 350°. Stir together first 5 ingredients; firmly press mixture on bottom and up sides of a lightly greased 9 1/2-inch deep-dish pie plate. Bake 15 minutes or until lightly browned. Transfer to a wire rack, and cool completely (about 30 minutes).

  2. Whisk together egg yolks and next 4 ingredients in a large bowl; pour mixture into cooled crust. Bake at 350° for 25 minutes or until set. Cool completely on a wire rack (about 1 hour).

  3. Preheat oven to 375°. Whisk 3 Tbsp. cold water into 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 heat; cool completely (about 30 minutes).

  4. Beat 4 egg whites and cream of tartar at medium-high speed with a heavy-duty electric stand mixer, using whisk attachment, until foamy. Gradually add 1 cup sugar; beat until glossy, stiff peaks form. Beat in vanilla and salt. Slowly beat in cornstarch mixture. Beat 3 minutes.

  5. Spread meringue over cooled pie, and bake at 375° for 15 minutes or until meringue is golden brown. Transfer to wire rack, and cool completely (about 45 minutes). Serve at room temperature, or cover and chill 8 to 24 hours.

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