SoDel Lime Pie

Click HERE to view the recipe in Coastal Style Magazine

Recipe by Dru Tevis

For the Crust
Two 10” pie pans or one 9” springform pan

Ingredients
1½ cups graham cracker crumbs
1½ cups Nilla Wafer crumbs
½ cup coconut, shredded
1 Tbsp sugar
1 Tbsp flour
1 tsp salt
1 stick, plus 5 Tbsp butter, melted

Instructions
Combine all ingredients and press into pans. Bake 8–12 minutes at 325°F or until lightly browned.

For the Custard
Two 10” pie pans or one 9” springform pan

Ingredients
6 limes, zest and juice
2 oranges, zest and juice
14 oz lime juice 
16 egg yolks
1 Tbsp salt
3 14-oz cans condensed milk, sweetened
½ cup heavy cream
1 oz triple sec
1 oz tequila
1 oz elderflower
1 Tbsp vanilla extract

Instructions
Zest and juice the limes and oranges. Weigh the fresh-squeezed juice from the limes and oranges and add bottled key lime juice to equal 15 oz of juice. Next, whisk the yolks, salt and zest until well combined.

Whisk in condensed milk and cream, followed by juice, liquors and vanilla extract.

Pour into cooled crust and bake at 345°F for 18–24 minutes. NOTE: Use this time only as a guide. Depending on the strength of your oven, it may take significantly longer.

Bake until pie is just set and jiggles as a whole, with little to no browning on the edges.