Hey! Happy Monday! I made this tangy and refreshing pie awhile back for my friend Monica. She loves mojitos – so I was sure she would love this pie – and she did! What a special treat! It was Monica’s birthday so a group of us wanted to do something special for her. We went to Coronado for lunch at a great Thai restaurant and we did some thrift store shopping and went to the Hotel Del. It was such a fun day!
The pie turned out creamy and delicious and a bit unusual. It seems like a fun summertime recipe to keep handy. I didn’t add the rum to my pie but next time I’d like to try it. I found this recipe at Gimme Some Oven.
Graham Cracker Crust Ingredients:
1 1/4 cups finely-ground graham cracker crumbs
2 Tbsp. sugar
5 Tbsp. butter, melted
1/2 cup lime juice (preferably fresh)
1/4 cup fresh mint leaves, loosely packed
1 (14-ounce) can sweetened condensed milk
4 large egg yolks
2 tablespoons rum (optional)
2 cups whipped cream
To Make The Graham Cracker Crust:
Preheat oven to 350°F.
Stir together graham cracker crumbs, sugar, and butter in a bowl until evenly combined. Press mixture evenly onto bottom and up side of a 9-inch (4-cup) pie plate. Bake crust on the middle oven shelf for 10 minutes, then remove and let cool.
To Make The Filling:
While the crust is baking, make your filling. Combine mint leaves and lime juice in a shaker or glass. Use a muddler (or the end of a large wooden spoon) to muddle the mint into the lime juice. Then strain out the juice and discard the mint leaves.
In a separate mixing bowl, whisk together the condensed milk and egg yolks in a bowl until combined. Add the minty lime juice and rum (if using) and whisk by hand for 1 minute until combined and slightly thickened.
Pour filling into crust and bake on the middle oven shelf for 15 minutes. Transfer pie to a cooling rack, and let sit until it reaches room temperature. Then refrigerate for at least 3 hours, or until chilled and set.
Add optional toppings just before serving, if desired.