Cooking with Alcohol by Susannah and Aaron Rickard
Key lime pie is an American favourite, traditionally made with Key limes – a tart, aromatic variety of lime grown in tropical regions including the Florida Keys. Our recipe tastes just as good using regular limes, and with the addition of plenty of tequila! Tequila has a bright, tart flavour which is strong enough to stand up to the sweet citrus and cream.
The pie is only baked for a short time, and sets as it chills to produce a rich, tangy lime custard filling. This recipe fills a pie to about 3cm deep, so if you’re using a deeper pie dish you may not need to press the crust all the way up the sides of the dish.
We don’t use any green food colouring in our pie, but you could use a few drops if you want a brighter colour!
- Credit: Cooking with Alcohol by Susannah and Aaron Rickard is published by Lendal Press.
300g of digestive biscuits
80g of butter, plus extra for greasing the tin
2tbsp of runny honey or agave nectar
6 unwaxed limes (5 for the pie filling, 1 to decorate)
3 egg yolks
150ml of double cream
Green food colouring (optional)
Preheat the oven to 160°C / Gas Mark 3 / 325°F and grease a 22cm pie or tart dish with butter
FOR THE CRUST
Put the digestive biscuits into a resealable freezer bag, push the air out and then crush the biscuits with a rolling pin – alternatively, blitz them in a food processor to fine crumbs. Tip into a mixing bowl.
Melt the butter in a small saucepan or in the microwave, then stir the melted butter into the biscuit crumbs together with 1 tbsp tequila and 1 tbsp honey or agave. Mix well.
Spread the mixture over the bottom and sides of the greased pie dish, pressing down firmly with the back of the spoon.
Place the pie dish in the oven and bake for 5 minutes to dry out the crust a bit, then remove from the oven and allow to cool for at least 10 minutes.
FOR THE FILLING
While the pastry is cooling, zest and juice 5 of the limes. Put the zest and juice into a large bowl together with the condensed milk, egg yolks and 75ml tequila. Whisk it all together for a minute until combined and smooth, adding a few drops of green food colouring if you want a brighter colour.
Pour the filling into the pie crust then place the dish in the oven and bake for 20 minutes, turning the dish half way through if it looks like it’s cooking unevenly. Remove from the oven and allow to cool to room temperature. Once cooled, place in the fridge and chill for at least 3 hours or overnight.
BRINGING IT TOGETHER
To serve, beat the cream and remaining 1 tbsp honey together with a whisk until it holds soft peaks. Pipe or spread the whipped cream on top of the pie, and garnish with thin slices of the remaining lime or a sprinkle of lime zest. Slice and serve!