1-12 oz. box vanilla wafers
3/4 c. unsalted butter (1 1/2 sticks), melted
1/2 c. fresh lime juice
1-14 oz. can sweetened condensed milk
honey for drizzling (optional)
1/2 c. pine nuts
1/3 c. tequila
5 large egg yolks, plus 2 egg whites
1 T. sugar
Preheat oven to 350 degrees. Pulse the wafers and pine nuts in a food processor until ground up well. Add the butter and blend until evenly mixed. Set aside 1/4 c. crumbs; press the rest evenly into a 9" x 13" baking pan. Bake until golden brown, 15-18 minutes. Cool.
In medium bowl, thoroughly whisk together the tequila, lime juice, egg yolks, and condensed milk. In another medium bowl, beat the egg whites and sugar with an electric mixer until they hold soft peaks.
Gently fold the egg whites into the tequila mixture. Spread the filling evenly over the crust and bake for 25 minutes; cool. Sprinkle the reserved crumbs on top. Chill in the fridge for 2 hours or overnight before cutting. Drizzle with honey, if desired.