Tequila Pie, reviews on my tequila pie recipe. My trial and error on what steps and ingredients I took to make the perfect Tequila pie named “Delicious.”
The recipe base was like a pecan pie, perhaps too much tequila was the problem. Tequila pies were also made into tarts, I must say that the flavor in the filling was very good, except perhaps almost too tart.
1st trial – After one of my experiments with the recipe I used freshly squeezed lime and orange juice, I couldn’t wait to taste it. The Tequila I used was 100% Agave Gold. Sorry, Agave Tequila you didn’t make the cut. I found the favor of Tequila gone.. very little flavor.
I even tried them with salt and whipping cream. Thinking that the salt would revive the flavor. Someone suggested that I eat it with salt.. and whipping cream as the chaser.
2nd trial – same base, I used white Tequila – gold works too, by using freshly squeezed juices, Agave as the sweetener, you can use maple syrup, eggs, just line the pie shell with pecans, chocolate shavings are optional, then slowly pour the filling over the pecans. The pecans will float to the top.
Preheat the oven to 385 degrees bake for 40-50 minutes. If you are using a convection oven reduce the time to 30 to 40 minutes. If you find the crust is getting too brown then turn down the temperature to 375 degrees.
My friend Ashala Garen said “I should give them another try“…so a few months later I finally found the perfect recipe.
Micaela Cordoba an Event Planner and PR person said she would try it out… watch it and let me know what you think? This is based using the White tequila.
Recently, I made up some strawberry tartlets made from tequila, people didn’t like them as much as the “Delicious,” which are made from dark chocolate organic and pecans.
There are many various kinds of tequila, what I find is that the darker the better works for baking. It seems to retain the taste, otherwise why bother.