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Yields:
8 serving(s)
Prep Time:
20 mins
Total Time:
3 hrs 20 mins
Turning our favorite mojito into a pie is the greatest thing we've done since turning margaritas into cupcakes. It's tart and refreshing and surprisingly e-a-s-y. It takes after a key lime pie, but the mint and rum make it completely unforgettable!
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Ingredients
For the crust
- 1
sleeve graham crackers, finely crushed (about 1 1/4 c.)
- 1/4 cup
granulated sugar
- 5 Tbsp.
melted butter
For the filling
- 1/2 cup
lime juice
- 1/4 cup
mint leaves, packed
- 1
(14-oz.) can sweetened condensed milk
- 2
large egg yolks
- 1/4 cup
sour cream
- 1 Tbsp.
lime zest
- 3 Tbsp.
rum
For topping
Whipped cream
Mint leaves, torn
Lime wedges
Directions
- Step 1Preheat oven to 350°. In a medium bowl, combine crushed graham crackers, sugar, and melted butter. Press into a 9” round pie pan. Bake until lightly golden, 10 minutes.
- Step 2In a medium bowl combine lime juice and mint. Muddle mint until broken down. Using a fine mesh strainer, strain lime juice. Discard mint.
- Step 3In another medium bowl, whisk together sweetened condensed milk, egg yolks, and sour cream. Add lime juice, zest, and rum and mix until incorporated.
- Step 4Pour into crust and bake until just set in the middle, 15 minutes.
- Step 5Let cool at room temperature, then refrigerate until firm, at least 2 hours.
- Step 6When ready to serve pipe whipped cream around edge of pie and top with lime wedges and mint leaves.
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