Tequila Key Lime Pie Recipe

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) pie dish or removable-bottom tart pan.

Combine the graham cracker crumbs, granulated sugar and fine salt in a medium bowl. Stir to blend evenly.

Pour the melted butter over the crumb mixture and stir until all crumbs are moistened and the mixture holds together when pressed. If too dry, add up to 1 tablespoon more melted butter.

Press the crumb mixture firmly and evenly into the bottom and up the sides of the prepared pie dish (about 1/2-inch thick on the bottom). Use the bottom of a measuring cup for an even, compact crust.

Bake the crust for 8–10 minutes until set and fragrant. Remove from oven and let cool slightly while preparing filling. Leave oven on.

In a medium bowl, whisk together the egg yolks and sweetened condensed milk until smooth and slightly thickened (about 1–2 minutes).

Whisk in the key lime juice, tequila, lime zest and sea salt until fully incorporated. The mixture will thicken further as acid reacts with the yolks and condensed milk.

Pour the filling into the warm baked crust and smooth the top with an offset spatula or back of a spoon.

Bake the pie on the middle rack for 12–15 minutes, until the edges are just set and the center still has a slight jiggle. Avoid overbaking to keep the filling creamy.

Remove the pie from the oven and let cool to room temperature (about 1 hour). Once cooled, refrigerate for at least 4 hours, preferably overnight, to fully set and develop flavor.

About 10–15 minutes before serving, chill a medium mixing bowl and beaters in the freezer for a few minutes for best whipping results.

Pour the heavy cream into the chilled bowl. Add the powdered sugar and vanilla extract.

Whip on medium-high speed until soft to medium peaks form, about 2–3 minutes. Do not overwhip. Taste and adjust sweetness if desired.

Pipe or dollop the whipped cream onto the chilled pie just before serving and sprinkle the 1/2 teaspoon lime zest over the cream.

If desired, lightly brush the rim of the pie crust with a little extra lime juice and press a few flakes of coarse sea salt onto one side for a margarita-style salty accent.

Arrange lime slices on top of the whipped cream or on the pie plate for decoration.

Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled. Store leftovers covered in the refrigerator for up to 3 days.