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Just discovered this recipe and liked it. So I wanted to share it with all of you.

1 12-oz box vanilla wafers
1/2 cup pine nuts
3/4 cups unsalted butter (11/2 sticks), melted
1/3 cup tequila
1/2 cup fresh lime juice
5 large egg yolks, plus 2 egg whites
1 14 oz can sweetened condensed milk
1 tablespoon sugar
Agave nectar or honey, for drizzling


1. Prehead the oven to 350 degrees. Pulse the wafers and pine nuts in a food processor until well ground up. Add the butter and blend until evenly mixed. Set aside 1/4 cup of crumbs; press the rest evenly into a 9 x 13 baking pan. bake untiil golden brown, 15 - 18 minutes. Cool.

2. In a medium bowl, thoroughly wisk together the tequila, lime juice, egg yolks and condensed milk.

3. In another medium bowl, beat the egg whites and sugar with an electric mixer until they hold soft peaks. Gently fold the egg whites into the tequila mixture. Spread the filling evenly over the cruist and bake for 25 minutes; cool Sprinkle the reserved crumbs on top. Chill in the fridge for 2 hours or overnight before cutting. Drizzle with agave nectar, if desired.

KruzinParrots wrote:Just discovered this recipe and liked it. So I wanted to share it with all of you.

1 12-oz box vanilla wafers
1/2 cup pine nuts
3/4 cups unsalted butter (11/2 sticks), melted
1/3 cup tequila
1/2 cup fresh lime juice
5 large egg yolks, plus 2 egg whites
1 14 oz can sweetened condensed milk
1 tablespoon sugar
Agave nectar or honey, for drizzling


1. Prehead the oven to 350 degrees. Pulse the wafers and pine nuts in a food processor until well ground up. Add the butter and blend until evenly mixed. Set aside 1/4 cup of crumbs; press the rest evenly into a 9 x 13 baking pan. bake untiil golden brown, 15 - 18 minutes. Cool.

2. In a medium bowl, thoroughly wisk together the tequila, lime juice, egg yolks and condensed milk.

3. In another medium bowl, beat the egg whites and sugar with an electric mixer until they hold soft peaks. Gently fold the egg whites into the tequila mixture. Spread the filling evenly over the cruist and bake for 25 minutes; cool Sprinkle the reserved crumbs on top. Chill in the fridge for 2 hours or overnight before cutting. Drizzle with agave nectar, if desired.

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that really sounds good I will have to try that somew time.

and here I thought you wanted to know about the Blue Agave Club in Pleasanton, CA. They serve more tequilas than you can imagine...

http://www.blueagaveclub.com

Actually I tried posting this in the recipes and boat drinks thread but it ended up here instead. not sure h ow that happened but.....it did.

Anyway, hope you like it.

WOOPS - sorry I thought you were asking about drinking establishments...not cooking. Sorry I don't have much to add

KruzinParrots wrote:Actually I tried posting this in the recipes and boat drinks thread but it ended up here instead. not sure h ow that happened but.....it did.

Anyway, hope you like it.

I'll fix it for ya

Thank you Auntie.