- 24 graham crackers, crushed
- 1/4 cup butter, melted
- 1/4 cup brown sugar
- 3 eggs, beaten
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup lemon juice
- 6 tablespoons tequila
- 1 (8 ounce) container sour cream
- 1 tablespoon white sugar
- Mix graham cracker crumbs, melted butter, and brown sugar in a bowl.
- Press crumb mixture into an 8-inch pie dish to form a crust.
- Whisk eggs and sweetened condensed milk together in large saucepan.
- Stir lemon juice and tequila into the egg mixture.
- Slowly bring egg mixture just to a boil over medium-low heat, stirring constantly until thickened, about 5 minutes. Remove from heat and cool slightly.
- Pour egg mixture into prepared pie dish.
- Whisk sour cream and white sugar together in a bowl until well mixed.
- Spoon sour cream mixture over lemon pie.
- Refrigerate for at least 1 hour before serving.
07/21/2019
recipepes.com
refrigerator lemon margarita pie, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
