Cook time: 10 minutes, refrigerator time 2 hrs
Zest of 4 key limes (or limes)
½ cup key lime juice (about 4 limes)
¼ cup tequila
½ cup sugar
⅛ tsp salt
½ cup butter room temp
4 blackberries torn apart
1 TBS tequila
1 container whipped cream
2 sleeves honey graham crackers, crushed (about 10 graham crackers)
1 cup hazelnut or macadamia nuts, toasted and chopped
For the rim:
2 tsp salt
¼ cup sugar
1 lime juice (zest and set aside for garnish)
First, make the blackberry crystals. Mix the torn blackberries, 1 TBS tequila and a sprinkle of sugar in a bowl, then freeze on a parchment lined plate.
Next, mix the lime juice, zest, remaining tequila, sugar and salt in a medium saucepan until the sugar is dissolved. Then, add the eggs and continuously stir. Finally, add the butter, small cubes at a time, until you’ve added the full ½ cup. Stir, stir, stir until it sticks to the whisk.
Now, prep your shot glasses. Mix together the rim salt and sugar. Dunk the rim of the shot glasses in lime, then dip in sugar-salt mixture. Combine graham crackers and nuts in a small bowl. Add a heaping spoonful to each shot glass. Next, add the key lime mixture, about ¼ cup to each glass. Cover with plastic wrap and chill for 2 or more hours to set. This can also be prepared the day before.
Once ready to serve, remove the Key Lime pie shooters, top with a dollop of whipped cream and sprinkle with frozen blackberry crystals. Serving suggestion: Dessert first.
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