Throwback: Mojito Pie

Today marks the end of my freshman year of college, so I thought it was only right to celebrate with a perfect summer throwback recipe! Hope you enjoy!

My Daughter and I Mojito Pie

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.

My Daughter and I Mojito Pie 2

Mojito Pie

Graham Cracker Crust Ingredients:
1 1/4 cups finely-ground graham cracker crumbs
2 Tbsp. sugar
5 Tbsp. butter, melted

Filling Ingredients:
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)

Optional topping:
2 cups whipped cream
lime zest
mint leaves
Method

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.

 

Cindy

Mojito Pie

My Daughter and I Mojito Pie

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.

My Daughter and I Mojito Pie 2

Mojito Pie

Graham Cracker Crust Ingredients:
1 1/4 cups finely-ground graham cracker crumbs
2 Tbsp. sugar
5 Tbsp. butter, melted

Filling Ingredients:
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)

Optional topping:
2 cups whipped cream
lime zest
mint leaves
Method

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.

 

Cindy

Tomato Tart

My Daughter and I Tomato Tart 1

I’d like to say that we have all these beautiful, delicious tomatoes growing and I needed a way to use some of them up. Unfortunately, that would be a lie. Our garden has been a bit of a bust this year- it’s been quite disappointing. However, I saw this recipe on The Pioneer Woman website not too long ago and I knew I had to try it. It was wonderful, even with store bought tomatoes!

My Daughter and I Tomato Tart 2

Until a couple years ago, tomatoes were one of Jordan’s most hated foods, but recently she’s been liking them more- especially when they’re in something delicious like this! I am so happy that she is now on board with eating tomatoes! She and I polished off the entire tart in one sitting- it was amazing! We loved it so much, we made it twice in one week.

My Daughter and I Tomato Tart 3

Tomato Tart

Ingredients:

1 whole Large Onions, Halved And Sliced Thin
2 Tablespoons Butter
Salt And Pepper, to taste
1 whole Storebought Pie Crusts (or Homemade Crust)
1/2 cup Grated Fontina Cheese (or Monterey Jack)
1/4 cup Grated Parmesan
1/2 cup Grated Gruyere (or Swiss)
3 cups Cherry Tomatoes (yellow Or Red), Washed And Dried (more If Needed)
1 whole Egg, optional
A splash of Milk, optional
8 whole Basil Leaves, Chiffonade (more If Needed)
Preparation Instructions

Heat a large skillet over medium-low heat. Add the butter, onions, salt, and pepper and cook for 20 to 25 minutes, stirring occasionally, until the onions are soft and deep golden brown. Set aside.

Preheat the oven to 450.

Roll out pie crust and place in a tart pan, or use a pie pan or even a pizza pan. Sprinkle on the cheese in a single layer, then sprinkle on the cooked onion, then sprinkle the tomatoes over the cheese.

Mix together the egg and milk and brush it all over the crust around the edge of the tart, optional. It makes the crust look pretty, but it seems a bit wasteful. Bake the tart for 15 to 18 minutes, watching carefully to make sure the crust doesn’t burn. (The tomatoes should be starting to burst apart, with some dark/roasted areas on the skin, and the crust should be deep golden brown.) If the crust is getting brown too fast, reduce the heat to 425.

Remove the tart from the oven and allow it to sit for 5 minutes. Sprinkle the basil all over the top. Cut into wedges and serve.

Cindy