This creamy dessert is a deliciously tart treat with a to-die-for crust.
1 box (12 oz) Nilla wafer cookies
1/3 cup pine nuts
1/2 cup unsalted butter, melted
2 large egg whites
1 tablespoon sugar
4 large egg yolks
1 can (14 oz) sweetened condensed milk
1/2 cup freshly squeezed lime juice (about 4 large limes)
1/4 cup tequila
Preheat oven to 350*. For crust, combine 10 oz of the Nilla wafers (there will be about 8 leftover cookies from the 12 oz box) and the pine nuts in a food processor to make fine crumbs. In a bowl, stir together the crumbs and melted butter until all the crumbs are moistened. Set aside 3 tbsp crumbs for topping. Press remaining crumbs into the bottom and up the sides of a 10-ince tart pan with removeable bottom.
For filling, beat egg whites and sugar on high speed in a medium-sized bowl until soft peaks are formed. Set aside. In a large bowl, whisk together egg yolks, sweetened condensed milk, lime juice, and tequila until thoroughly combined. Fold in beaten egg whites. Pour filling into crust and bake for 25 minutes or until set. Cool tart completely. Remove from pan before serving. Garnish with reserved crumbs and fresh whipped cream.