Prep 45 mins
Cook 4 hrs
A pie interpretation of my favorite drink.
- 1 large store-bought graham cracker crust
- 1⁄4 cup tequila
- 3 tablespoons triple sec
- 1 1⁄2 teaspoons unflavored gelatin
- 4 large eggs
- 1 cup sugar
- 1⁄2 cup fresh lime juice
- 1 tablespoon fresh lemon juice
- 1 lime, zest of
- 1 1⁄4 cups cold whipping cream
- 2 limes
- Prebake graham cracker crust according to package direction; let cool; refrigerate until ready to use.
- In a small bowl, combine tequila and triple sec; sprinkle the gelatin over the top and set aside to soften.
- In a saucepan, combine the eggs, sugar, lime juice, lemon juice, and lime zest; place over medium heat; cook and whisk 5-6 minutes, until the mixture thickens.
- Remove from heat and blend in the tequila mixture, whisking to dissolve the gelatin.
- Scrape mixture into a large bowl, transfer to a wire rack, and let cool to room temperature.
- Refrigerate until the mixture is cool to touch, stirring occasionally.
- When the custard is cool, using a chilled medium-size bowl and chilled beaters, beat the cream with an electric mixer until it is stiff but not grainy.
- Fold about 1/3 of the whipped cream into the custard with a large rubber spatula.
- Add in the remaining whipped cream and fold until the filling is evenly combined.
- Scrape the filling into the chilled pie shell; smooth the top.
- Cover loosely with tented foil; place in the freezer for at least 4 hours or overnight (if the pie gets very firm from an extended stay in the freezer, put in the refrigerator for 30 minutes before serving).
- Garnish (to be done shortly before serving)—slice the center portion of each lime into 4 or 5 thin, even slices.
- Place the slices on a paper towel and blot well; dip the slices into a shallow bowl of sugar, coating both sides well.
- Set the slices aside on a plate for 5 minutes; repeat twice more, waiting 5 minutes between each coating.
- Just before serving, cut each slice from the edge to the center; twist the halves in opposite directions and garnish each slice of the pie with a twist.