Dark & Stormy Pie

14 ingredients
7 steps

Ingredients

  • Ginger Graham Cracker Crust
  • 1.5 cups finely ground graham crackers - you can buy these pre-ground if you're feeling fancy
  • 3 tablespoons granulated sugar
  • 2 pinches fine sea salt
  • 7 tablespoons unsalted butter
  • Key Lime Filling & Rum Whipped Cream
  • 1.5 tablespoons finely grated key lime zest
  • 3 large egg yolks
  • 14 ounces can of sweetened condensed milk
  • 2/3 cup freshly squeezed key lime juice - about 12 limes
  • 1 cup heavy cream, cold
  • 3 tablespoons granulated sugar
  • 1 tablespoon dark rum (although we won't tell if you add a splash more
  • 1 teaspoon pure vanilla extract

Directions

  1. 1
    Mix dry ingredients together, add melted butter
  2. 2
    Press mixture into a 9-inch pie pan, making sure it is nice and evenly pressed
  3. 3
    Pop that dude in the oven at 350 for about 10 minutes until it is lightly browned, set out to cool while you prepare filling
  4. 4
    To make the key lime filling - Beat lime zest and yolks together with an electric mixer for about 5 minutes, until pale in color Add sweetened condensed milk and beat for about 3 more minutes Whisk lime juice into mixture until combined Pour filling into crust and bake for another 10 minutes (still at 350°F) until set but not browned at all Set pie out to cool completely. Once cooled, prepare rum whipped cream
  5. 5
    For the rum whipped cream - Beat cream in bowl with an electric mixer for about 1 minute Add rest of ingredients and continue to beat until soft peaks form, or when it looks like whipped cream Steal a taste for yourself before putting on pie (you can thank us whenever)
  6. 6
    Lather rum whipped cream on pie. If you're feelin' crazy, sprinkle candied ginger on top. Cut, serve, and watch every face in the room grin from ear to ear. *Pat yourself on the back*
  7. 7
    If there is any left, store in fridge for about one week. (If you can make it that long, we applaud you)

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