- Total: 4 hr 55 min (includes cooling and chilling times)
- Active: 25 min
- Level: Easy
- Yield: 8 to 10 servings
- Nutritional Analysis Per Serving (Serving Size 1 of 14 servings): Calories 296 | Total Fat 18 g | Saturated Fat 11 g | Carbohydrates 28 g | Dietary Fiber 0 g | Sugar 23 g | Protein 4 g | Cholesterol 86 mg | Sodium 202 mg
Ingredients:
- Nonstick canola oil cooking spray
- 9 whole graham crackers
- 2 tablespoons packed light brown sugar
- 1/4 teaspoon kosher salt
- 6 tablespoons refined coconut oil, melted and slightly cooled
- 4 large egg yolks
- One 14-ounce can sweetened condensed milk
- 2/3 cup fresh or bottled key lime juice, such as Nellie & Joe's
- 3 tablespoons blanco or silver tequila
- Flaky sea salt, for sprinkling
- 1 cup heavy cream
- 3 tablespoons confectioners' sugar
- 2 tablespoons orange liqueur or triple sec
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- Place a rack in the middle of the oven and heat it to 350 degrees F. Coat a 9-inch pie dish with cooking spray.
- Place the graham crackers, brown sugar, and salt into a food processor bowl. Pulse until the crackers turn into fine crumbs. Incorporate the coconut oil and pulse until everything blends together; the texture should look like damp sand. Firmly press this mixture into the base and along the sides of the prepared dish, using the flat side of a glass or measuring cup for even pressure.
- In a spacious bowl, mix the egg yolks with the condensed milk using a whisk until fully blended. Stir in the lime juice and tequila, whisking until the mixture is uniform and smooth.
- Pour the filling evenly across the crust. Bake the pie until the center is just firm with a slight wobble, about 20 to 25 minutes, turning the dish once during the process. Allow it to cool on a wire rack for around 20 minutes, then refrigerate until fully chilled, for a minimum of 4 hours or overnight.
- Just prior to serving, beat the heavy cream with confectioners' sugar in a large bowl at medium-high speed until soft peaks appear, roughly 2 minutes. Add the orange liqueur and continue whisking to medium-firm peaks, about 1 to 2 minutes, taking care not to overwhip.
- Take the pie out of the fridge and dust with flaky sea salt. Dollop the whipped cream over the top, slice into 8 to 10 portions, and enjoy right away.
Pro Tip: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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