Author: Liz Bergstrom
1 sleeve of graham crackers, ( 9 crackers)
3 Tablespoons sugar
6 Tablespoons melted butter
Zest from 1 lime
Juice from one lime, approximately 1/4 cup
1/4 cup Olivelle Jalapeño Lime Vinegar
14oz sweetened condensed milk
2 Tablespoons Tequila, optional
1 cup heavy cream
1. Crush graham crackers, or process in food processor, with sugar. Slowly add melted butter until well combined. It will look like wet sand. Press into bottom and sides of spring form pan. Freeze for 20 min.
2 Whip heavy cream until stiff peaks form.
3. In a separate bowl, combine the juice, zest, tequila, if using and condensed milk. Fold 1/3 of the cream into the milk mixture.
4. After it is fully incorporated, fold in the rest of the cream. Pour into frozen crust.
5. Return to the freezer overnight, or at least 4 hours.Covered well this will keep for several days.