Culebra Lime-Pineapple Rum Pie

From Shirlene G.

 

2 & 1/2 C vanilla wafer cookies

5 tbsp butter OR stick margarine, melted

1 can (14 oz) sweetened condensed milk

4 large egg yolks

1/4 C fresh lime juice

1/4 C pineapple juice

3 tbsp Bacardi light rum

1 & 1/2 tsp grated lime peel

1/4 tsp salt

Lime slices for garnish  (optional)

 

Preheat oven to 350 degrees.

 

Crush vanilla wafers until they are very fine and place them in small bowl.  Stir in melted butter until blended.  Press mixture into bottom and up the side of a 9" 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

 

This is very rich.  But delicious!!