I recently had the pleasure of joining forces with Studio 541 to produce a new local program called “Musicians and Pie”. We had a fabulous sponsor for the event, which included an intimate house concert from Fortune’s Folly (acoustic version), and I was asked to make a key lime pie to pair with Viejo Cancun’s organic tequila. I thought, why not put the tequila in it!?

Ingredients

Crust:
1 cup coconut flakes
1 cup almonds
1 cup pitted dried dates
1 tsp Viejo Cancun organic tequila
1 tsp vanilla extract

Filling:
Zest of 3 limes
2 large avocados
2 bananas (better if slightly green still)
1/4 cup agave syrup
1/2 cup lime juice
1 tsp Viejo Cancun organic tequila

Method:
1. For the crust, toast the coconut and almonds in a dry pan on medium heat for 3-5 minutes, until fragrant and toasty.
2. Place all the crust ingredients in a food processor and process until the mixture starts to clump together.
3. Press the crust mixture into a pie plate.
4. Process the filling ingredients in a food processor until smooth and creamy.
5. Chill pie for at least 2 hours before serving.

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