Mojito Pie

Turning a classic summer time drink in to a bright buzzy fall pie. A quick and delicious dessert transformation… with or without the booze.

Tools used:

• Fat Daddio’s 9-inch Pie Pan

Ingredients

Crust:

• 1 1/4 cups finely-ground graham cracker crumbs
• 2 Tbsp. sugar
• 5 Tbsp. butter, melted

Filling:

• 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 white rum (optional for a boozy summer dessert)

Toppings:

• 2 cups whipped cream
• Lime zest
• Mint leaves

Directions

Graham Cracker Crust:

1. Preheat oven to 350° F (180° C).
2. Stir together graham cracker crumbs, sugar, and butter in a bowl until evenly combined. Press mixture evenly onto bottom and upside of a 9-inch (4-cup) pie plate. Bake crust on the middle oven shelf for 10 minutes, then remove and let cool.

Filling:

1. 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.
2. 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.
3. 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.
4. Add optional toppings just before serving, if desired.