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Tequila and Lime Pie



Sway Mexican Chocolate Almond Cookie Mix, 400g

75g melted butter

1 egg


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


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.


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