The Bon Appetit recipe that kicked off my love for cooking
Prep Time: 10 Min
1 9" Graham Cracker Pie Crust 1/2 tsp kosher salt 3/4 cup chilled heavy cream 5 limes, divided 1 14-oz. can sweetened condensed milk 3 tbsp tequila blanco
Ready In: 2-24 HR
Ingredients
I found this recipe in the summer issue of a Bon Appetit magazine and have made it a few dozen times since then. This particular issue had an ad for the Chicago Gourmet, a food festival I surprised Emily with on our 2nd wedding anniversary. Little did we know that...
Cut 4 limes in half and juice into a mixing bowl. Whisk in 14. oz. condensed milk, 3 tbsp. tequila and 1/4 tsp. salt to taste until smooth.
Little did we know that we would run into flight delays resulting in an unscheduled stop in Ohio. After getting back on track I realized I made a mistake on the hotel...
Whisk 3/4 cup heavy cream in a medium bowl until thickened. You'll get ripples and stiff peaks
And that mistake on our hotel was excellent. I bummed some Hilton points from my dad not knowing that the Hilton Chicago was a 4 star hotel. The look on Emily's face when I saw the floor to ceiling marble columns was priceless.
Fold half of the whipped cream into the lime juice mixture. Don't overmix. Add remaining whipped cream and fold until no streaks remain.
The hotel messed up our booking so we got upgraded to a suite & rested for 3 short hours. The festival was everything you could hope for: they give you a tray and a wine glass and say have fun. No nickle & dime-ing, no fiddling with tickets and rations. Our favorite dishes were...
Pour filling into pie crust. Spread gently to the edges. Zest half of the remaining lime over the pie. Freeze 8 hours & enjoy!
Our favorite dishes were: Beef tongue tacos - a first for me. Kebab Skewers Cheesecake tarts Patron margaritas The whole pavilion called Keeping up with the Konfections
This recipe secured me a career in marketing & construction tech. It's also stupid easy to make.