The best way to describe this pie is that it’s a strawberry pie doused in tequila-lime custard. It sits in a flaky crust, and it’s covered with sweet whipped cream. I’m thinking it would be kind of fun for Cinco de Mayo, but since some people don’t pay any attention to this much-Americanized holiday… it makes a nice spring or summer dessert for an adults-only barbecue too.
The custard begins with egg yolks. This is going to leave you with 10 egg whites to use-up. If you’re like me, you will most definitely be able to use those up no problem. If you don’t really care much for eating egg whites for breakfast, you might consider trying to mix half whole eggs and half egg whites when you make scrambled eggs. You most likely will not be able to tell the difference. The egg yolks are mixed with sugar, lime juice, tequila, zest… in a double boiler- getting the mixture up to a safe temperature for eating, and turning it into a thick and delicious custard.
To assemble the pie: fresh, beautiful strawberries are placed into a prepared crust. I’m not super awesome at forming my crusts, as you can see, but you get the idea!
The cooled custard is poured in and around the strawberries, then you go ahead and chill that pie.
Whipped cream goes on top, of course.
Ready to serve! Add some additional strawberries on top for garnish, if you’d like. If you enjoy tart-flavored desserts (and tequila) and strawberries, this is one you may wish to try. My husband describes the flavor as a combo of tart and sweet, duking it out for first place.
