Tequila Lime Pie Recipes

Steps:

• 1. Heat oven to 325 F. In a bowl whisk together the tequila, egg yolks, sweetened condensed milk and lime juice; set aside.
• 2. Using an electric mixer, whip 2 egg whites and sugar until soft peaks form. Gently fold the whipped whites into the lime mixture. Pour into the graham cracker crust and bake just until set in the center, about 20 min. Cool pie on a wire rack before transferring to the fridge. Chill until cold, about 2 hours.
• 3. Before serving, cover pie with whipped cream and decorate with the lime wedges.

Steps:

• Preheat the oven to 350 degrees F.
• Whisk the egg yolks in a medium bowl until smooth. Add the sweetened condensed milk, Key lime juice, lime zest, tequila and coconut extract. Stir until smooth, then pour into the premade crust.
• Bake on the middle rack until the center of the pie is just set, 20 to 25 minutes. Remove from the oven and let cool for 1 hour, then refrigerate for another hour until chilled.
• Cut into slices and serve, garnished with Whipped Cream.
• Whip the heavy cream to just shy of soft peaks. Add the powdered sugar and whip until fully incorporated and the cream is at soft peaks.

Steps:

• For the crust:
• Preheat oven to 350 degrees F
• Add wafers and pine nuts to food processor, pulse until well ground up. Pour into bowl and add melted butter. Mix by hand, with a wooden spoon, and press into 10-inch tart pan. (reserve 4 tablespoons of crumbs to sprinkle on top when done baking.)
• Place tart pan in the oven and bake for 8 minutes.
• For the filling:
• In a mixing bowl add egg whites and sugar, beat until there are soft peaks.
• In another mixing bowl, add remaining ingredients and mix thoroughly. Fold in the egg whites. Pour into tart shell and bake for 25 minutes. Remove from oven and sprinkle with reserved crumbs. Let cool before cutting and serve with fresh whipped cream.

Steps:

• 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.

Steps:

• For crust: Blend all ingredients in food processor until small clumps form. Press mixture into bottom and sides of 9 inch tart pan.
• For filling:.
• Preheat oven to 325 degrees. Stir condensed milk and next three ingredients in medium bowl to blend. Set condensed milk mixture aside.
• Beat egg whites with sugar in large bowl until soft peaks form. Gently fold 1 1/2 cup condensed milk mixture into whites until combined. Fold remaining milk mixture into whites until just incorporated.
• Pour mixture into crust.
• Bake until filling puffs about 40 minutes.
• Cool tart completely. Chill until cold. Garnish with whipped cream and lime slices.

Steps:

• 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.