This is a classic key lime pie with a graham cracker crust and luxurious key lime filling. The pie is taken to the next level by adding a little rum and mint to the filling. The mango puree on top of the cooked pie is added for another layer of tropical flavor.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: ~5 hours

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Ingredients

Graham Cracker Crust

• 1 pack (11) graham crackers 
• 2 tbsp brown sugar
• 5 tbsp brown butter

Mojito Key Lime Filling

• 28 ounces (2 cans) sweetened condensed milk
• 4 large egg yolks
• 3/4 cup lime juice
• 1/4 cup rum
• 1 tbsp mint
• 1 tbsp key lime zest

Mango Puree

• 1 mango 
• 1 tbsp honey
• 1/2 tsp lime juice
• 1/4 tsp xanthan gum

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Instructions

Mojito Key Lime Pie

1. Pre-heat oven to 350 degrees.
2. In a small sauce pan brown the butter.
3. Using a food processor, grind graham crackers into small sand-like pieces.
4. In a medium bowl, mix together the graham crackers brown sugar and browned butter.
5. Pat down the crust into the pie dish. You can use a measuring cup to smooth out the crust to the sides and bottom of the dish.
6. Par bake the crust for 10 minutes.
7. In a medium bowl, whisk together the egg yolks, sweetened condensed milk, key lime juice, rum, lime zest, and thinly chopped mint leaves.
8. Pour the pie filling into the par baked crust.
9. Bake the pie for about 20 minutes. The edges of the pie should be set with the middle still jiggly.
10. Let the pie cool completely.
11. Put pie in the refrigerator to chill for at least 4 hours.

Mango Puree

1. Cut and peel one mango.
2. In a blender, add the chopped mango, honey, lime juice, and xanthan gum.
3. Blend until all ingredients are incorporated.
4. Let the puree chill in the fridge until assembly.

Assembly

1. Take the pie out of the fridge and mango puree.
2. Pour a layer of the mango puree on top of the pie.
3. Garnish with mint leaves as desired.

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Buen provecho!