Grilled Tequila Lime Pie

Directions

• Preheat and Grill Limes: Preheat your grill or smoker to 350°F and set for indirect cooking. Once the fire is lit, cut limes into thick slices and lay out on a clean grill grate. Grill for about two minutes per side, being careful not to burn.
• Prep the Crust: In a food processor, pulse until Nilla wafer cookies and macadamia nuts are a consistent size. Add the melted butter using the pulse feature until combined. Press the mixture into the bottom and up the sides of a 9-inch pie dish.
• Bake the Crust: Bake the crust for about 10 minutes, until it’s lightly golden and set. Let it cool completely.
• Mix the Filling: In a large bowl, whisk together the sweetened condensed milk, lime juice, tequila, and egg yolks until smooth and well combined. In another bowl, beat egg whites with a mixer until foamy. Add sugar over the surface while beating until you get soft peaks. Fold in the egg whites into the mixture until combined. Pour the filling into the completely cooled pie crust.
• Bake the Pie: Bake the pie in the closed grill/smoker for about 25-30 minutes, until the filling is set but still slightly jiggly in the center. Let it cool to room temperature, then refrigerate for at least 2 hours or until fully chilled.
• Whip the Cream: In a medium bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form. Spread the whipped cream over the chilled pie.
• Garnish and Serve: Garnish with lime slices and additional lime zest before serving.