Gin and Tonic Key Lime Pie Recipe
This Gin and Tonic Key Lime Pie elevates the classic Floridian dessert with a sophisticated botanical profile. By reducing tonic water into a concentrated syrup and adding a splash of London Dry Gin, we create a complex citrus custard that is perfectly balanced by a buttery graham cracker crust.
- Prep
- 20 min
- Bake
- 25 min
- Serves
- 8
- Level
- Intermediate
- Per serving
- 420 kcal
Method
Preheat your oven to 350°F (175°C). In a small saucepan over medium-high heat, simmer the tonic water until it reduces to approximately 2 tablespoons of concentrated syrup. Let it cool completely.
Mix the graham cracker crumbs, melted butter, and granulated sugar in a bowl. Press the mixture firmly into the bottom and sides of a 9-inch pie dish. Bake for 8-10 minutes until golden, then remove and let cool.
In a large bowl, whisk the egg yolks and lime zest until pale and slightly thickened. Pour in the sweetened condensed milk and whisk vigorously for 2 minutes.
Slowly add the key lime juice, London Dry Gin, and the cooled tonic water syrup to the egg mixture. Whisk until the filling is smooth and slightly thickened by the acidity of the lime juice.
Pour the filling into the pre-baked crust. Bake for 15-18 minutes. The pie should be set at the edges but still have a slight jiggle in the center.
Remove from the oven and cool to room temperature on a wire rack. Refrigerate for at least 4 hours, preferably overnight, before serving. Garnish with whipped cream and fresh lime slices.
Notes from the kitchen
Always use fresh key lime juice rather than bottled; the aromatic quality is essential to balance the gin.
Don't skip reducing the tonic water; the syrup contains the quinine bitterness that defines the 'tonic' flavor.
Use a high-quality London Dry Gin with strong juniper notes to ensure the alcohol flavor isn't lost during baking.
For a cleaner slice, dip your knife in hot water and wipe it dry between each cut.
