in a food processor or blender, pulse together the room temperature butter and graham crackers until a ‘wet sand like’ texture is achieved.
Then, pour your crust mixture into your pie pan and use the bottom of a measuring cup to press the graham cracker against the bottom and edges.
Place sweetened condensed milk, greek yogurt, lime juice, coconut tequila, and orange liqueur in a large mixing bowl and whisk until well combined. Stir in the lime zest last.
Once combined, pour the filling into the baked graham cracker crust. Top with extra lime zest and bake for 15-20 minutes or until filling has set.
Let your Tequila Key Lime Pie cool, then place in the freezer for 2-3 hours. Before serving, garnish with toasted coconut flakes and lime slices.
Thaw slightly (~10 minutes) before using a sharp knife to cut individual slices. Enjoy!
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