Lemon Tequila Pie

  • Yield: 6 to 8 servings


24 graham crackers, crushed
1/4cup packed brown sugar
1/4cup (1/2 stick) butter, melted
3 eggs, beaten
1 (14-ounce) can sweetened condensed milk
1/2cup lemon juice
1/4cup tequila
1cup sour cream
3tablespoons granulated sugar


  1. Combine the graham cracker crumbs, brown sugar and melted butter in a bowl and mix well.  Press over the bottom and up the side of a 9-inch pie plate.  Whisk the eggs and sweetened condensed milk in a saucepan.  Whisk in the lemon juice and tequila.  Bring just to a boil, stirring constantly.  Remove from the heat and let cool for 5 to 10 minutes.  Pour into the prepared crust.  Mix the sour cream and granulated sugar in a bowl and spread over the lemon filling.  Chill for at least 2 hours before serving.

Recipe reprinted with permission from Junior League of Lake Charles Marshes to Mansions (Junior League of Lake Charles, Louisiana, 2007). 

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