Ingredients
1 sleeve graham crackers, finely crushed (about 1 1/4 c.)
1/4 c. granulated sugar
5 tbsp. melted butter
1/2 c. lime juice
1/4 c. mint leaves, packed
1 (14-oz.) can sweetened condensed milk
2 large egg yolks
1/4 c. sour cream
1 tbsp. lime zest
3 tbsp. rum
Whipped cream
Mint leaves, torn
Lime wedges
Preparation
Step 1Preheat oven to 350°. In a medium bowl, combine crushed graham crackers, sugar, and melted butter. Press into a 9” round pie pan. Bake until lightly golden, 10 minutes. Step 2In a medium bowl combine lime juice and mint. Muddle mint until broken down. Using a fine mesh strainer, strain lime juice. Discard mint. Step 3In another medium bowl, whisk together sweetened condensed milk, egg yolks, and sour cream. Add lime juice, zest, and rum and mix until incorporated. Step 4Pour into crust and bake until just set in the middle, 15 minutes. Step 5Let cool at room temperature, then refrigerate until firm, at least 2 hours.Step 6When ready to serve pipe whipped cream around edge of pie and top with lime wedges and mint leaves.
