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Bacardi Rum Daquiri Pie

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Nothing says I'm Puerto Rican like a Bacardi recipe!!!

4 tablespoons Bacardi Superior rum
18 graham crackers squares
6 tablespoons melted butter
1 14-ounce can sweetened condensed milk
1 tablespoon grated limes zest
3 tablespoons fresh lime juice
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1 1/2 cups heavy cream divided
1 tablespoon sugar

Preheat oven to 350°F. In a food processor, process graham crackers into crumbs. Add melted butter and process briefly. Transfer mixture to a 9-inch pie pan 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 tablespoons of BACARDI Superior Rum, lime zest, lime juice, lemon juice and salt. Chill 5 minutes. Whip ½ cup of the cream. Stir 2 to 3 spoonfuls of the pie filling into the cream, then gently fold all back into the filling. Spoon 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 Superior Rum. Spoon a dollop of cream on each slice of pie. For a refreshing frozen daiquiri pie, freeze at least 3 hours.

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