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Bacardi Daiquiri Pie
18 graham cracker squares
6 tablespoon butter, melted
14 oz can sweetened condensed milk
4 tablespoon bacardi white rum, divided
1 tablespoon grated lime zest
3 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
1/4 tsp salt
1 1/2 cups heavy cream, divided
1 tablespoon sugar
Preheat oven to 350 deg F. In a food processor, process graham crackers into crumbs. Add melted butter and process briefly. Transfer mixture to a 9 inch oie oan and press into the bottom and sides of the pan. Bake for 8 minutes and set aside to cool.
In a medium bowl, beat condensed milk, 3 tablespoon of Bacardi rum, lime zest, lime juice, lemon juice and salt. Chill 5 minutes. Whip 1/2 cup of the cream. Stir 2 to 3 spoonfuls of the pie filling into cream, then gently fold all back into the filling. Spoon the filling into crust and refrigerate at least 2 hours.
Before serving, whip remaining 1 cup cream; when soft peaks form, beat in sugar and remaining 1 tablespoon Bacardi rum. Spoon a dollop of cream on each slice of pie.
For a refreshing Frozen Daiquiri Pie, freeze at least 3 hours.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
