SIDE TRIP: Mexican Key Lime Pie

Crust

2 cups GF or regular graham cracker crumbs (~12 ounces of crackers; Schär makes great GF grahams)

1/4 cup granulated sugar

1 tablespoon packed light brown sugar

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

6 tablespoons unsalted butter, melted

Filling

4 large egg yolks, room temperature

1/2 cup full-fat sour cream

1 tablespoon lime zest, grated finley

2 14-ounce cans sweetened condensed milk

pinch salt

1 and 1/4 cups key lime juice (Nellie and Joe’s is great and available on Amazon) OR regular lime juice if you prefer a sweeter pie

2 teaspoons GF (Cup 4 Cup is my go-to) or regular flour

Tequila Whipped Cream

1 cup heavy or whipping cream

1/4 cup powdered sugar

1 ½ tablespoons tequila

1. Preheat oven to 350°. Lightly grease a 9-inch pie pan with butter or nonstick baking spray and set aside until needed. 

2. In a large bowl combine the graham cracker crumbs, sugar, salt, and cinnamon. Pour in the melted butter and, using a rubber spatula, stir until well combined. 

3. Put the mixture into the prepared pan and, using the back of a cup measure or your hands, press the crumbs firmly down the bottom and then up the sides of the pan.

4. Bake in the preheated oven for 12 minutes. While it is baking, in a large bowl whisk together the eggs, sour cream, lime zest, sweetened condensed milk, and salt. Slowly whisk in the lime juice, adding a little bit at a time and whisking constantly. Fold in the flour. 

5. Pour on top of the partially baked crust. Smooth the top with a spatula. Bake for 30 minutes. It should be set, but slightly wobbly in the middle. 

6. Transfer pie to a cooling rack and cool completely in the pan. When it is completely cool, make the whipped cream. Add all of the ingredients to a large bowl and beat with handheld or stand mixer, about 5 minutes or until stiff peaks are formed.

7. Cover the pie with the whipped cream, going free-style as I did or put cream into a piping bag and cover full pie with dollops of cream. Add thin slices of lime and/or additional zest to the top.

8. Transfer the pan to the refrigerator and chill for at least 6 hours before serving.

Adapted from recipes from Baker by Nature and Catfish Out of Water.