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Lime Pineapple Rum Pie
2 1/2 cups vanilla wafer cookies
5 tablespoons butter, melted
1 (14 ounce) can sweetened condensed milk
4 large egg yolks
1/4 cup fresh lime juice
1/4 cup pineapple juice
1 1/2 teaspoons grated lime rind
1/4 teaspoon Salt
Lime slices, for garnish
Raspberries, for garnish
3 tablespoons light rum
Heat oven to 350 degrees 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 until blended. Press mixture into bottom and up side of 9-inch pie plate.
Bake for 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 for 12-15 minutes until filling is set.
Cool on wire rack.
Refrigerate until completely cooled, about 3 hours.
Garnish with lime slices and raspberries.
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