| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Sweets, Pies |
11 |
Servings |
INGREDIENTS
| 3 1/4 |
c |
Graham-cracker crumbs |
| 3 |
tb |
Sugar |
| 1/3 |
c |
Unsalted butter |
| 8 |
|
Egg yolks |
| 2 |
|
(14-oz) cans sweetened condensed milk |
| 1/2 |
c |
Triple Sec |
| 1/2 |
c |
Tequila |
| 1/2 |
c |
Fresh lime juice |
| 2 |
|
Egg whites; beaten stiff |
INSTRUCTIONS
GRAHAM CRACKER CRUST
PIE
CRUST: Mix crumbs with sugar and butter, and pat over the bottom and up
the sides of a 10-inch x 2-inch deep springform pan.
PIE: Preaheat oven to 350=F8 F. Beat yolks 2 minutes. Add milk. Combine
tequila, Triple Sec and lime juice in saute pan, and simmer 2 minutes.
Refrigerate 15 minutes. Carefully fold egg whites into yolk mixture; do
not beat. Add tequila mixture. Pour into prepared crust and bake 25 to 30
minutes in a conventional oven. Remove from oven. Cool and refrigerate
until ready to serve, at least 2 hours.
from Pinche's Tequila Grill restaurant, printed in Texas Magazine, 3/1/98
typed and posted by teri Chesser 4/98
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Nov 29, 98
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