Cinco de Mayo Key Lime Pie

Cinco de Mayo Key Lime Pie

I love Key Lime pie but I hate having to juice all those itty bitty key limes so when Nellie & Joe’s came out with key lime juice in a bottle I was all over that! I found it in the juice aisle at Publix not in the produce department. This pie is sweet and tart with a hint of tequila. It makes for a perfect ending to a Cinco de Mayo celebration dinner.

Pie Crust

1 cup whole dry roasted macadamia nuts

¾ cup graham cracker crumbs

2 Tablespoons sugar

½ cup of sweetened coconut flakes, toasted

Pinch of salt

4 Tablespoons of butter, melted

Preheat the oven to 325 degrees.

In a food processor, pulse the macadamia nuts and the graham cracker crumbs until finely ground. In a bowl combine the nut mixture, sugar, coconut and salt. Add the melted butter and mix well. Press into a 10-inch pie plate and bake for 15 minutes until lightly toasted. Remove from the oven and cool to room temperature.

Pie Filling

6 large egg yolks

16 oz sweetened condensed milk, freeze leftovers remaining in the second 14 oz can

½ cup key lime juice

Zest from 2 limes (should have about 5 teaspoons)

2 ½ Tablespoons of Premium Gold Tequila

1 ½ Tablespoons of Triple Sec

Turn the oven up to 350 degrees.

Combine the egg yolks and the sweetened condensed milk with a wire whisk. Add the lime juice and whisk well. Add 5 teaspoons of lime zest, the tequila and the Triple Sec and whisk well. Pour into cooled pie crust and bake for 20 minutes. Cool to room temperature then chill in the refrigerator overnight.

Topping

1 cup whipping cream, chilled

2 teaspoons of sugar

1 teaspoon of lime zest

In a mixing bowl add the whipped cream and the sugar. With a hand mixer beat on high until stiff peaks form. Spoon some of the whipped cream onto the center of the pie. Sprinkle the lime zest over the whipped cream and serve, passing along the extra whipped cream.

Serves 10