2 Teaspoons Bourbon

1 1/2 Cups Cold Heavy Cream

9 Egg Yolks

2 Pie Crusts (9-INCH)

Lime Zest (FOR GARNISH)

1 1/2 Cups Lime Juice

3 Tablespoons Powdered Sugar

1/2 Teaspoon Pure Vanilla Extract

Thin Lime Slices (for the garnish)

3 Cans Sweetened Condensed Milk (14 Ounces each)

Method

Stabilize your Kamado Joe at 325 – 350°F degrees. Set up your Kamado Joe for an indirect cook by placing deflector shields and setting your grill grates to the top level of the Divide and Conquer system.

Combine sweetened condensed milk and egg yolks. 

Whip until fully incorporated, then slowly pour in the Lime Juice while continuing to whip. Once juice is incorporated, set aside.

Pour filling into pie crusts and place pies on your Kamado Joe and bake for 15 minutes. Allow to stand 10 minutes before refrigerating. Refrigerate until cool and set in the center, preferably overnight.

For the Bourbon Whiskey Cream

1 1/2 cups Cold Heavy Cream

2 teaspoons Bourbon

3 tablespoons Powdered Sugar

1/2 teaspoon Pure Vanilla Extract

In a mixing bowl, pour in your heavy cream. Whip vigorously to incorporate air. When you reach a soft peak, add your sugar, bourbon, and vanilla extract. Continue to whisk until you reach a stiff peak. 

Once ready to serve, top with the fresh whipped cream, lime zest and lime slices. Enjoy!