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<\/a><\/p>\nTequila Lime Pie Mini Bites<\/strong> Terry told me about small-sized desserts Hard Rock Cafe in Houston was serving. He said he found key lime pie on their bite-sized dessert menu and that it was so good that I thought it would be fun to make something like that at home.<\/p>\n Here is my version of lime pie bites. I added a little tequila to the lime filling. We really enjoyed this dessert. The size is perfect to satisfy our sweet tooth without causing much guilty feeling.<\/p>\n *I write in both English and Japanese. Although I often list the ingredients, my blog usually does NOT include specific recipes in EITHER language. It is not because I don’t want to share, but because I usually don’t measure ingredients. <\/p>\n Since some people have requested the recipe for these lime pie mini bites (and thank you everyone for your interest!!), I’ll try to do my best explaining how to make this. Again, the amount of each ingredient is A ROUGH ESTIMATE, so please adjust to your taste. <\/p>\n Tequila Lime Pie Mini Bites (makes 4~6 cordial glasses)<\/strong><\/p>\n Crust: Mix 1\/4 stick butter(melted), 1\/2 cup graham cracker crumbs, and 1\/4 cup sugar. Place foil on a pan and flatten the mixture on the foil. Bake at 375F for 8 minutes. Cool. <\/p>\n Filling: Mix 2 egg yolks, lime zest (one lime), lime juice (about 4 limes), 1\/2 can (6.75oz) condensed milk, a few tablespoons of tequila and 1\/2 cup sour cream, and whisk in a small pot over high heat, until boiling. Turn heat down to medium. Continue stirring for about 15 minutes, until it becomes quite thick. Chill in fridge. <\/p>\n Whipped cream: Whip 1\/2 cup heavy cream and 2 tablespoons of sugar together. Chill in fridge. <\/p>\n Please help us promote our blog by clicking on the following buttons. That helps our ranking on the sites (but does not provide us any financial gain). 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He said he found key lime pie on their bite-sized dessert menu and that it was so good that I thought it would be fun to make something like that at home. Here is […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-13774","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13774","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13774"}],"version-history":[{"count":27,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13774\/revisions"}],"predecessor-version":[{"id":13855,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13774\/revisions\/13855"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13774"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13774"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13774"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nJuly 4, 2010<\/em><\/p>\n<\/a> <\/a><\/p>\n<\/a><\/p>\n
\n\uff12\uff10\uff11\uff10\u5e74\uff17\u6708\uff14\u65e5<\/em><\/p>\n<\/a> <\/a><\/p>\n<\/a> <\/a><\/p>\n