Tequila-Key Lime Meringue Pie
Hands On: 30 Minutes
Total: 4 Hours, 10 Minutes
a.. 1 1/2 cups graham cracker crumbs
b.. 6 tablespoons melted butter
c.. 1/3 cup sugar
d.. 1 teaspoon ground cinnamon
e.. 1/4 teaspoon kosher salt
f.. 8 large egg yolks
g.. 2 (14-oz.) cans sweetened condensed milk
h.. 3/4 cup Key lime juice
i.. 2 tablespoons lime zest
j.. 1 tablespoon tequila
k.. 3 tablespoons cold water
l.. 1 1/2 tablespoons cornstarch
m.. 2/3 cup boiling water
n.. 4 large egg whites
o.. 1 1/2 teaspoons cream of tartar
p.. 1 cup sugar
q.. 1 1/2 teaspoons vanilla extract
r.. 1/8 teaspoon kosher salt
Preparation
1.. 1. Preheat oven to 350°. Stir together first 5 ingredients; firmly press
mixture on bottom and up sides of a lightly greased 9 1/2-inch deep-dish pie
plate. Bake 15 minutes or until lightly browned. Transfer to a wire rack, and
cool completely (about 30 minutes).
2.. 2. Whisk together egg yolks and next 4 ingredients in a large bowl; pour
mixture into cooled crust. Bake at 350° for 25 minutes or until set. Cool
completely on a wire rack (about 1 hour).
3.. 3. Preheat oven to 375°. Whisk 3 Tbsp. cold water into cornstarch in a
1-qt. saucepan; whisk in 2/3 cup boiling water. Cook over medium heat, whisking
constantly, 1 minute or until a thick gel forms. Remove from heat; cool
completely (about 30 minutes).
4.. 4. Beat 4 egg whites and cream of tartar at medium-high speed with a
heavy-duty electric stand mixer, using whisk attachment, until foamy. Gradually
add 1 cup sugar; beat until glossy, stiff peaks form. Beat in vanilla and salt.
Slowly beat in cornstarch mixture. Beat 3 minutes.
5.. 5. Spread meringue over cooled pie, and bake at 375° for 15 minutes or
until meringue is golden brown. Transfer to wire rack, and cool completely
(about 45 minutes). Serve at room temperature, or cover and chill 8 to 24 hours.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
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