Ingredients:
Crust:
Sway Mexican Chocolate Almond Cookie Mix, 400g
75g melted butter
1 egg
Filling:
Juice and zest from two limes
400g sweetened, condensed milk
¼ cup tequila
4 egg yolks
2 egg whites
1 tsp sugar
Tio Pablo Chocolate Azteca to garnish
Directions:
Preheat oven to 160°C
In a large bowl, combine the Sway Cookie Mix, melted butter and egg and mix through until mixture sticks together.
Press mixture into lightly greased, metal pie tin (9 ½ inch with removable base) until tin is evenly covered and edges are flush.
In another large bowl, combine the lime juice, zest, condensed milk, tequila and egg yolks and whisk through until completely mixed.
In a smaller bowl, beat the egg whites and sugar until soft peaks are formed and then fold them into the condensed milk mixture.
Pour the liquid mixture into he crust and bake in the oven for 25-30 minutes, until the top begins to brown and the middle is still a little wobbly. Completely cool until room temperature and then cool further in the refrigerator for about two hours. Sprinkle atop some Chocolate Azteca and serve cold.