Culebra Lime Pinneaple Rum Pie
Puerto Rico Finest Series
Ingredients:
2 1/2 cups vanilla wafer cookies
5 tablespoons butter or margarine, melted
1 can (14 ounces) sweetened condensed milk
4 large egg yolks
1/4 cup fresh lime juice
1/4 cup pineapple lime peel
1/4 teaspoon salt
Lime slices and raspberries for garnish (optional)
3 tablespoons Ruerto Rican light rum
Preparation:
Preheat oven to 350°F. Grind vanilla wafer cookies in food processor until finely ground (or place cookies in 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 8 to 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 peel and salt until smooth. Pour into crust. Bake 12 to 15 minutes until filling is set. Cool on wire rack. Refrigerate until completely chilled about 3 hours. Garnish with lime slices and raspberries if desired.
Makes 12 servings
Courtesy of Tourism of Puerto Rico, Rums of Puerto Rico -- Only the Finest
