Culebra lime pineapple rum pie
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Vanilla wafer cookies |
| 5 | tablespoons | Butter, melted |
| 14 | ounces | Sweetened condensed milk |
| 4 | larges | Egg yolks |
| ¼ | cup | Fresh lime juice |
| ¼ | cup | Pineapple juice |
| 1½ | teaspoon | Grated lime rind |
| ¼ | teaspoon | Salt |
| Lime slices, for garnish | ||
| Raspberries, for garnish | ||
| 3 | tablespoons | Light rum |
Directions
Preheat oven to 350°F. Grind vanilla wafer cookies in food processor until finely ground (or place cookies in a sealable bag and roll with rolling pin); place in small bowl. Stir in melted butter unt il blended. Press mixture into bottom and up side of 9" pie plate. Bake 8-10 minutes until crust begins to brown. Cool slightly on wire rack.
In medium bowl, whisk together milk, egg yolks, lime juice, pineapple juice, rum, lime rind and salt until smooth. Pour into crust. Bake 12-15 minutes until filling is set. Cool on wire rack. Refrige rate until completely cooled, about 3 hrs. Garnish with lime slices and raspberries.
Recipe by: Rums of Puerto Rico Posted to MC-Recipe Digest V1 #579 by "Master Harper Gaellon" <gaellon@...> on Apr 19, 1997