Culebra Lime Pineapple Rum Pie

Recipe Ingredients

2 1/2 cups	592ml	Vanilla wafer cookies
5 tablespoons	75ml	Butter - melted
14 oz	397g	Sweetened condensed milk
4 oz	113g	Egg yolks (large)
1/4 cup	59ml	Fresh lime juice
1/4 cup	59ml	Pineapple juice
1 1/2 teaspoons	7.5ml	Grated lime rind
1/4 teaspoon	1.3ml	Salt
		Lime slices - for garnish
		Raspberries - for garnish
3 tablespoons	45ml	Light rum

Recipe Instructions

Preheat oven to 350F. 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" pie plate. Bake 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 12-15 minutes until filling is set. Cool on wire rack. Refrigerate until completely cooled, about 3 hrs. Garnish with lime slices and raspberries.

Source:
Rums of Puerto Rico

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