COCONUT-TEQUILA KEY LIME PIE
Provided by Damaris Phillips
Categories dessert
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 10
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.
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.
TEQUILA LIME PIE
Super easy and super good!
Provided by Susan Spencer
Categories Pies
Time 30m
Number Of Ingredients 8
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.
TEQUILA LIME TART
I have made this several time and it reminds me of a key lime pie. Very easy to do and perfect as a dessert for Mexican meals.
Provided by mary winecoff
Categories Tarts
Time 15m
Yield 1 pie
Number Of Ingredients 10
Steps:
- For crust: Blend all ingredients in food processor until small clumps form. Press mixture into bottom and sides of 9 inch tart pan.
- For filling:.
- Preheat oven to 325 degrees. Stir condensed milk and next three ingredients in medium bowl to blend. Set condensed milk mixture aside.
- Beat egg whites with sugar in large bowl until soft peaks form. Gently fold 1 1/2 cup condensed milk mixture into whites until combined. Fold remaining milk mixture into whites until just incorporated.
- Pour mixture into crust.
- Bake until filling puffs about 40 minutes.
- Cool tart completely. Chill until cold. Garnish with whipped cream and lime slices.
Nutrition Facts : Calories 2871.5, Fat 134.6, SaturatedFat 61, Cholesterol 1096.1, Sodium 1418, Carbohydrate 368.2, Fiber 5.3, Sugar 297.1, Protein 63.7
TEQUILA-LIME CHICKEN
This is a recipe that I created in search of a different way to fix chicken for a low-sodium diet.
Provided by JLREED
Categories World Cuisine Recipes Latin American Mexican
Time 1h45m
Yield 4
Number Of Ingredients 6
Steps:
- Arrange chicken breasts in a baking dish; add tequila and juice of 1/2 a lime. Sprinkle 1/2 of the lime zest, 1/2 of the garlic powder, and 1/2 of the chili powder over the chicken. Cover dish with plastic wrap and marinate in the refrigerator for 30 minutes.
- Turn chicken breasts; sprinkle remaining lime juice, lime zest, garlic powder, and chili powder on top. Cover again and marinate in the refrigerator for another 30 minutes.
- Preheat the oven to 425 degrees F (220 degrees C). Uncover baking dish and discard tequila-lime marinade.
- Bake chicken in the preheated oven for 25 minutes. Sprinkle Mexican-style cheese over the chicken and continue to bake until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 244.4 calories, Carbohydrate 1.7 g, Cholesterol 68.8 mg, Fat 8.8 g, Fiber 0.1 g, Protein 22.5 g, SaturatedFat 5.3 g, Sodium 207 mg, Sugar 0.2 g
MARGARITA/KEY LIME PIE
Make and share this Margarita/key Lime Pie recipe from Food.com.
Provided by PacingTheCage
Categories Pie
Time 20m
Yield 2 pies
Number Of Ingredients 14
Steps:
- The combined recipe makes 2 crusts, so either use 2 graham cracker pie crusts, or if youre ambitious, make 2 pretzel crusts (double the ingredients for the crust and pat into 2 pie pans).
- Make the 2 Key Lime pies first- theyll seem shallow, but remember youre going to top them with Margarita topping.
- Cool pies.
- Make the Margarita Pie filling, spread over the top of the Key Lime pies, then chill.
- Key Lime Pie Directions:.
- Beat egg yolks until light and lemon colored.
- Add lime juice.
- Stir in milk, sour cream and food coloring.
- Pour into pie crust.
- Bake 15 minutes in 325 degree oven.
- Chill.
- Margarita Pie Directions:.
- Crust: In small saucepan, melt margarine; stir in pretzel crumbs and sugar.
- Mix well.
- Press crumbs on bottom and up side of buttered 9 pie plate; chill.
- Filling: In large bowl, combine Eagle Brand, lime juice, tequila and triple sec.
- Blend well.
- Fold in whipped cream.
- Turn into prepared crust.
- Freeze or chill until firm.
- Before serving, garnish with whipped cream and pretzels, if desired.
- Refrigerate or freeze leftovers.
Nutrition Facts : Calories 3063.3, Fat 150.6, SaturatedFat 80.2, Cholesterol 678.7, Sodium 1481.6, Carbohydrate 386.6, Fiber 2.2, Sugar 338.9, Protein 57.5
FROZEN MARGARITA PIE
You'll need to freeze the pie for at least 8 hours, or preferably overnight, for the ideal texture, so be sure to plan ahead.
Provided by Andy Baraghani
Categories Bon Appétit Dessert Frozen Dessert Pie Milk/Cream Lime Juice Tequila Margarita Summer Soy Free Peanut Free Tree Nut Free Vegetarian
Yield 8 servings
Number Of Ingredients 8
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.
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