Food and Recipes Recipes Tequila-Key Lime Meringue Pie 5.0 (2) 2 Reviews A luscious Key lime custard gets its kick from a splash of tequila in our recipe for Tequila-Key Lime Meringue Pie. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on July 15, 2020 Print Rate It Share Share Tweet Pin Email 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 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). 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). 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). 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. 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. Rate it Print