Tequila Key Lime Meringue Pie
By Tufgrlz
Tequila key lime meringue pie is perfect for any occasion! Give this recipe a try, your guest will love it!
Ingredients
- 1 1/2 cups graham crackers, crumbs
- 6 tablespoons butter, melted
- 1/3 cup sugar
- 1 teaspoon cinnamon, ground
- 1/4 teaspoon kosher salt
- 8 large egg yolks
- 2 (14-ounce) cans condensed milk, sweetened
- 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 tartar
- 1 cup sugar
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon kosher salt
Details
Adapted from myrecipes.com
Preparation
Step 1
Preheat oven to 350°F.
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°F for 25 minutes or until set. Cool completely on a wire rack (about 1 hour).
Preheat oven to 375°F. Whisk 3 tablespoons cold water into cornstarch in a 1-quart 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°F 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.
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