3 (9-inch) deep dish pie shells
6 (14-oz.) cans sweetened condensed milk
12 egg yolks
1 3/4 cups Key Lime Juice* (see note below), or regular fresh, frozen, or bottled lime juice
1/3 cup tequila
1 1/2 quart whipped cream
Lime zest, for garnish
Bake pie shells at 400°F (200°C) for 5 to 8 minutes until golden. Cool.
Blend condensed milk with yolks. Stir in lime juice and tequila until thickened. Portion 3-1/2 cups filling into each 9-inch baked pie shell.
Bake pies at 300°F (150°C) for 10 minutes. Chill until firm, at least 2 hours.
Cut each pie into 8 wedges. Top each serving with 1/4 cup whipped cream and sprinkle with lime zest.
Makes 3 (9-inch) pies.
*Note: Key Lime Juice can usually be found on the juice aisle at your local supermarket. It is concentrated, and in a glass bottle. A popular brand is "Nellie's and Joe's Famous Key West Key Lime Juice".
Source: Maxwell's on The Bay
Date: October 22, 2002