Best 8 Tequila Lime Pie Recipes

TEQUILA LIME PIE

Steps:

• 1. Heat oven to 325 F. In a bowl whisk together the tequila, egg yolks, sweetened condensed milk and lime juice; set aside.
• 2. Using an electric mixer, whip 2 egg whites and sugar until soft peaks form. Gently fold the whipped whites into the lime mixture. Pour into the graham cracker crust and bake just until set in the center, about 20 min. Cool pie on a wire rack before transferring to the fridge. Chill until cold, about 2 hours.
• 3. Before serving, cover pie with whipped cream and decorate with the lime wedges.

KEY LIME PIE

Steps:

• For the crust: Pulse the flour, pecans, shortening and butter in a food processor until it looks like coarse cornmeal. Then with the processor running, drizzle in the cold vodka 1 tablespoon at a time until it forms into a ball. Take it out and divide in half. Place on a piece of plastic wrap and pat each piece into a disk. Wrap and place in the fridge for at least 1 hour.
• Preheat the oven to 350 degrees F.
• Roll out 1 piece of pie crust on a lightly floured surface slightly larger than your pie tin. (Reserve the other half for another use.) Place into the tin, trim the edges and crimp the edges decoratively. Place a piece of parchment inside the pie shell, fill with pie weights or dried beans and bake for 30 minutes. Remove the pie weights and continue to bake until the pie crust is golden brown, another 10 minutes. Remove from the oven and allow the crust to cool completely.
• For the filling: Combine the sweetened condensed milk, lime juice, sour cream, egg yolks and lime zest in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed for 2 minutes. Scrape the filling into your cooled pie crust.
• Bake until the filling only wiggles a bit in the center when you gently shake the pan back and forth, 15 to 20 minutes. Don't allow the pie to brown.
• Cool the pie on your counter for at least 15 minutes, then place in the freezer for an hour.
• For the whipped cream: Put the cream cheese, powdered sugar, tequila and vanilla in the bowl of a stand mixer fitted with the whip attachment. Whip on high speed until creamy and smooth. Scrape down the mixing bowl. Add the cream and start on low speed to incorporate, and then turn to high speed and whip until stiff peaks form.
• Scrape the whipped cream into a pastry bag fitted with a decorative tip and decorate your chilled pie. Garnish with a sprinkle of fresh lime zest over top.

MARGARITA PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Process the graham crackers and sugar in a food processor to a fine crumb. Add the melted butter and tequila, and pulse until moist. Press the crumbs into a 9-inch pie plate, and bake until firm, 12 to 15 minutes. Let the crust cool completely on a wire rack.
• For the filling: Whisk together the condensed milk, limeade, tequila, lime juice, liqueur and salt in a large bowl until smooth and combined. Beat the cream with an electric mixer fitted with a whisk attachment on medium-high speed in another large bowl until stiff peaks form. Reduce the speed to low, and drizzle in the condensed milk mixture. Return the mixer to medium-high, and beat until the mixture is completely incorporated and fluffy, about 30 seconds, stopping to scrape down the side of the bowl if necessary. Transfer the filling to the cooled crust, cover loosely with plastic wrap and freeze until firm, at least 6 hours or overnight.
• Transfer the pie to the refrigerator 30 minutes before serving. Garnish with lime wedges dipped in salt, and serve.

TEQUILA LIME TART

Steps:

• For the crust:
• Preheat oven to 350 degrees F
• Add wafers and pine nuts to food processor, pulse until well ground up. Pour into bowl and add melted butter. Mix by hand, with a wooden spoon, and press into 10-inch tart pan. (reserve 4 tablespoons of crumbs to sprinkle on top when done baking.)
• Place tart pan in the oven and bake for 8 minutes.
• For the filling:
• In a mixing bowl add egg whites and sugar, beat until there are soft peaks.
• In another mixing bowl, add remaining ingredients and mix thoroughly. Fold in the egg whites. Pour into tart shell and bake for 25 minutes. Remove from oven and sprinkle with reserved crumbs. Let cool before cutting and serve with fresh whipped cream.

KEY LIME MARGARITA PIE

Steps:

• Preheat oven to 375 degrees F.
• To make the pretzel crust, combine the crushed pretzels, graham crackers, sugar, and melted butter. Once the mixture is combined, spread the mixture evenly into a 9-inch pie tin. Press the mixture in the tin onto the bottom and the sides to form a firm even crust. Bake for 5 minutes until the edges are lightly browned. Let shell cool until needed.
• For the filling, use a large mixing bowl, and combine the sweetened condensed milk, limeade, tequila, orange liqueur, and food coloring if desired, until all ingredients are well mixed. In a medium size bowl, beat the heavy cream until soft peaks form. Fold the whipped cream into the lime and tequila mixture. Spoon the filling into the pie shell, cover and freeze for 4 hours or until firm.
• To serve, let pie stand for 10 minutes after coming out of freezer. Slice pie and garnish with lime slices.

COCONUT-TEQUILA KEY LIME PIE

Steps:

• Preheat the oven to 350 degrees F.
• Whisk the egg yolks in a medium bowl until smooth. Add the sweetened condensed milk, Key lime juice, lime zest, tequila and coconut extract. Stir until smooth, then pour into the premade crust.
• Bake on the middle rack until the center of the pie is just set, 20 to 25 minutes. Remove from the oven and let cool for 1 hour, then refrigerate for another hour until chilled.
• Cut into slices and serve, garnished with Whipped Cream.
• Whip the heavy cream to just shy of soft peaks. Add the powdered sugar and whip until fully incorporated and the cream is at soft peaks.

MARGARITA PIE

Steps:

• Position rack in center of oven; preheat to 350 degrees.
• In a medium bowl, mix together cracker crumbs and butter. Press into a 9-inch pie plate. Bake until crust begins to puff, about 8 minutes. Remove from oven; transfer to a cooling rack. If crust has pulled away from sides, use the back of a spoon to press it back. Let cool completely.
• In a medium bowl, stir together condensed milk, zest, juice, tequila, liqueur, and salt. Let stand for 5 minutes to thicken.
• Pour filling into crust. Cover with plastic wrap, and refrigerate until firmly set, for at least 2 or up to 8 hours.
• Just before serving, whip cream until soft peaks form. Fold in sugar and vanilla, whipping until stiff peaks form. Garnish pie with whipped cream and lime slices, if using. Serve immediately.

FROZEN MARGARITA PIE

Steps:

• Melt butter in a small saucepan over medium heat. Let cool slightly.
• Crumble graham crackers into a food processor. Add melted butter, sugar, and 1/4 tsp. salt and process until mixture resembles wet sand. Transfer mixture to a shallow 9"-diameter pie dish. Using the bottom of a measuring cup, press crust firmly and evenly across bottom and up sides of dish. Freeze 20 minutes.
• Meanwhile, whisk cream in a medium bowl until stiff peaks form, about 4 minutes.
• Finely grate zest from 1 lime half into a small bowl; set aside. Squeeze juice from all of the limes into a fine-mesh sieve set over a glass measuring cup (you should have about 1/2 cup juice).
• Pour lime juice into another medium bowl. Add condensed milk, tequila, and remaining 1/4 tsp. salt and whisk until mixture is smooth. Gently fold in half of the whipped cream just to combine, then add the remaining whipped cream and gently fold until no streaks remain (be careful not to overmix; you want to keep as much air in the whipped cream as possible).
• Remove pie dish from the freezer and scrape filling into crust. Use a spoon to gently spread filling evenly all the way to the edges. Sprinkle with reserved lime zest and freeze until filling is set, at least 8 hours.
• Do Ahead: Pie can be made 3 days ahead. Cover; keep chilled. Let soften in fridge 30 minutes before slicing.