Ingredients
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1 cup cold heavy cream
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2 tablespoons powdered sugar
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5 ounces low-fat cinnamon graham crackers
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4 tablespoons unsalted butter, melted
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2 tablespoons mint leaves, finely minced
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3/4 cup key lime juice (fresh squeezed or bottled)
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4 egg yolks, lightly whisked
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1/2 teaspoon rum extract or 1 tablespoon dark rum
Instructions
- Pre heat oven to 350 degrees.
- In a food processor pulse crackers and butter till mixed and crumbled.
- Place in a greased pie shell, pressing to form a pie crust.
- Place mint leaves in lime juice and stir to release the mint oils.
- Place the eggs in a bowl, gently stir in milk and juice.
- Pour into pie shell. The filling won`t fill completely to the top of the crust. That rooms for the whipped cream.
- Bake for 35 minutes till set.
- Chill overnight.
- Put all whipped cream ingredients in a medium deep chilled bowl, beat until soft peaks form. Can be made up to four hours ahead and refrigerated. Spread on pie.
- Garnish with mint leave and lime.