Ingredients:
1 cup cold heavy cream
2 tablespoons powdered sugar
1/2 teaspoon rum extract or 1 tablespoon dark rum
5 ounces low-fat cinnamon graham crackers
4 tablespoons unsalted butter, melted
2 tablespoons mint leaves, finely minced
3/4 cup key lime juice ( fresh squeezed or bottled)
4 egg yolks, lightly whisked
14 ounces fat-free sweetened condensed milk
mint leaves
key limes
Directions:
Pre heat oven to 350 degrees.
In a food processor pulse crackers and butter till mixed and crumbled.
Place in a greased pie shell, pressing to form a pie crust.
Place mint leaves in lime juice and stir to release the mint oils.
Place the eggs in a bowl, gently stir in milk and juice.
Pour into pie shell. The filling won`t fill completely to the top of the crust. That rooms for the whipped cream.
Bake for 35 minutes till set.
Chill overnight.
Put all whipped cream ingredients in a medium deep chilled bowl, beat until soft peaks form. Can be made up to four hours ahead and refrigerated. Spread on pie.
Garnish with mint leave and lime.
Servings: Serve
Time preparation: 20 min.
Time total: 55 min.