Welcome to another edition of Shore Craft Beer’s Saturday Suds! This week, our incredibly talented chef made key lime pie with tequila-infused whipped cream. There are several variations on this recipe, but it adds just the right kick to the smooth, silky key lime pie. This week’s recipe comes to us courtesy of Epicurious.

Key lime pie with tequila-infused whipped cream
The finished product!


  1. For crust
    • 1 1/4 cups Walker’s Short Bread crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers
    • 2 tablespoons sugar
    • 5 tablespoons unsalted butter, melted
  2. For filling
    • 1 (14-ounce) can sweetened condensed milk
    • 4 large egg yolks
    • 1/2 cup plus 2 tablespoons fresh or bottled Key lime juice (if using bottled, preferably Manhattan brand; you can also use big limes if you can’t find key limes in your local store.)
  3. For topping
    • 3/4 cup chilled heavy cream


  1. Make crust:
    1. Preheat oven to 350°F.
    2. Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.
    3. Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.
  2. Make filling and bake pie:
    1. Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly).
    2. Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours.
  3. Make topping:
    1. Just before serving, beat cream in a bowl with an electric mixer until it just holds stiff peaks. Serve pie topped with cream.
Cooks’ note:
Pie (without topping) can be chilled up to 1 day.
But what about tequila? I was told there would be tequila! Well, there is, and the local culinary talent used El Jimador brand tequila, though you can use any brand you like. Now, for the most important part-making the tequila-infused whipped cream!

Tequila Infused Whipped Cream

Ocean City has seen lots of snow and freezing rain lately. It makes us wish summer were here to sweep us away. The nice thing is, you can make this great dish any time and it doesn’t take very long at all! When you put it all together, it comes out looking like this!

Key lime pie with tequila-infused whipped cream
This silky pie is enhanced by the small bite in your whipped cream, which adds another layer of awesomeness.

If you’re really going for the gusto, you can sprinkle sea salt on top-if you do, it feels like you’re eating a margarita. Did you try this recipe? Let us know how it turned out!

Jack Bradley
Author: Jack Bradley

Jack Bradley is a contributor to Oceancity.com and ShoreCraftBeer.com and works as an Academic Counselor at Delaware Technical Community College. He assists students with academic advisement, teaches first year seminars, manages the food pantry, and serves as advisor for the Alpha Zeta Kappa Chapter of Phi Theta Kappa, the Community College Honor Society. An English major at the College of the Holy Cross, Jack has always loved to write and is grateful for the opportunity to be a contributor to this site. He received an an M.B.A. from Clark University and an Ed.D. in Educational Leadership from the University of Delaware. When he is not working or writing, he can be found out and about in Ocean City and surrounding towns, enjoying the amazing attractions they have to offer.

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