GRAHAM CRACKER CRUST
3 1/4 c Graham-cracker crumbs
3 tb Sugar
1/3 c Unsalted butter
–PIE–
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
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
Yields
11 Servings