Prep 25 mins
Cook 43 mins
I saw this in the Food Network magazine. It's been sitting in my kitchen for weeks, waiting for the right time to make it. I'm submitting it here for ZWT5. It sounds delicious!
- 1 (12 ounce) box vanilla wafers
- 1⁄2 cup pine nuts
- 3⁄4 cup unsalted butter, melted (1 1/2 sticks)
- 1⁄3 cup tequila (I'll use gold)
- 1⁄2 cup fresh lime juice
- 5 large egg yolks, plus 2 egg whites
- 1 (14 ounce) can sweetened condensed milk
- 1 tablespoon sugar
- agave nectar (optional) or honey, for drizzling (optional)
- Preheat the oven to 350 degrees. Pulse the wafers and pine nuts in a food processor until well ground up. Add the butter and blend until evenly mixed. Set aside 1/4 cup of crumbs; press the rest evenly into a 9-by-13 baking pan. Bake until golden brown, 15 to 18 minutes. Cool.
- In a medium bowl, thoroughly whisk together the tequila, lime juice, egg yolks and condensed milk.
- In another medium bowl, beat the egg whites and sugar with an electric mixer until they hold soft peaks. Gently fold the egg whites into the tequila mixture. Spread the filling evenly over the crust and bake for 25 minutes; cool. Sprinkle the reserved crumbs on top. Chill in the fridge for 2 hours or overnight before cutting. Drizzle with agave nectar, if desired.
These are fabulous bars! Loved the fluffy texture from the whipped egg whites. There's no mistaking the tequila in these, so you might want these on an adults-only dessert tray. I really enjoyed the ground pine nuts and the agave syrup here, too. These are like eating a perfect margarita! Thanks for posting! Made for The Honeys for ZWT8
Easy, and delish-- I can see where the tequila flavor would be more pronounced after a day or two-- but our didn't even last 25 hours. Made for Cinco de Mayo.
When I saw this made Best of Tour 5 I knew a I had to have a go at this and sure glad I did! These may be good the first day but a day -or even two days- later they are very, very good. TFS Pot Pie!