Key Lime Pie Shot Recipes

KEY LIME PIE COCKTAIL RECIPE BY TASTY

Steps:

• In a small, shallow dish wide enough to fit the rim of a martini glass, mix the crushed graham crackers with the toasted coconut flakes. Wet the rim of 2 martini glasses with the Key lime wedge. Dip the rims of the glasses in the graham cracker mixture.
• Fill a cocktail shaker halfway with ice, then add the rum, vodka, coconut cream, pineapple juice, Key lime juice, and simple syrup. Shake well, then strain the cocktail evenly between the prepared glasses. Garnish with freshly grated nutmeg
• Enjoy!

KEY LIME PIE MARTINI

Steps:

• Rub a lime wedge around the rims of two martini glasses.
• Place the graham cracker crumbs in a small saucer. Dip the rims of the glasses in the crumbs to coat. Freeze for 5 to 10 minutes, while preparing the drink.
• Combine the vodka, vanilla liqueur, lime juice, orange juice and coconut creamer in a cocktail shaker filled with ice (don't worry if the mixture looks curdled!). Cover and shake vigorously until well chilled, about 30 seconds. Strain into the chilled martini glasses and garnish with lime wedges. Serve immediately.

KEY LIME PIE SHOT

Steps:

• Rim a shot glass in lime juice and crushed up graham crackers.
• Add whipped cream-flavored vodka, RumChata, and key lime juice to a shaker filled with ice.
• Shake and strain into the shot glass.
• Garnish with a lime wheel if using, and serve.

TRULY THE BEST KEY LIME PIE MARTINI

Steps:

• Add all ingredients into martini shaker filled with ice.
• Shake vigorously for several minutes.
• Strain into a chilled martini glass.
• Enjoy!

KEY LIME PIE (THE DRINK)

Steps:

• Dip the rim of a martini glass into the caramel sauce; then press the glass into a saucer of graham cracker crumbs to coat.
• In a shaker filled with ice, combine the vodka, rum, lime juice, and cream of coconut.
• Shake to blend and chill; strain into the rimmed glasses.

KEY LIME PIE

Steps:

• Heat the oven to 160C/fan 140C/gas 3.
• Whizz 300g Hob Nobs to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin).
• Mix with 150g melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.
• Put 3 medium egg yolks in a large bowl and whisk for a minute with electric beaters.
• Add a can of condensed milk and whisk for 3 minutes, then add the finely grated zest and juice of 4 limes and whisk again for 3 minutes.
• Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like. When you are ready to serve, carefully remove the pie from the tin and put on a serving plate.
• To decorate, softly whip together 300ml double cream and 1 tbsp icing sugar.
• Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.

KEY LIME PIE PUDDING SHOT

Steps:

• Prepare the shot cups. Make individual rows of 1-ounce cups on a baking sheet.
• Combine the milk and pudding powder thoroughly in a large bowl.
• Measure and pour the vodka, Frangelico, and lime juice into the bowl. Thoroughly whisk everything together.
• Froth the mixture. Add a scoop of the whipped cream and fold it into the pudding. Continue this process slowly until everything is blended well.
• Finish off by carefully folding in a green food coloring drop. Just remember that the more drops added, the darker the mixture will get.
• Use an ice cream scoop to evenly measure the pudding mixture into the cups.
• Set the pudding. Cover the cups with lids and freeze them for 24 hours at minimum.
• Serve with plastic spoons.