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Tortuga Key Lime Pie

Tortuga Key Lime Pie
Crust:
1 -1/4 cups finely crushed graham cracker or crisp lemon cookie crumbs
3 tablespoons butter, melted
2 tablespoons light brown sugar, packed
1/2 teaspoon grated nutmeg
1/2 teaspoon grated lime zest

Filling:
4 large egg yolks
1 teaspoon grated lime zest
1 14oz. can sweetened condensed milk
1/2 cup plus
2 tablespoons fresh key lime juice
1 tablespoon Tortuga Light Rum
2 dashes Angostura Bitters

Toppings:
1 cup heavy cream
1 tablespoon confectioner's sugar
1 tablespoon Tortuga Light Rum

For crust:
Preheat oven to 350 degrees.

Directions:
Combine ingredients & blend well. Press into 9 inch pan, covering bottom & sides to top. Bake for about 8-10 minutes and then remove from oven & allow to cool at least 20 minutes.

For filling: Use an electric mixer to beat egg yolks & lime zest at high speed until slightly thickened, about 2 minutes. On low speed, gradually add condensed milk, blending well, then add lime juice, bitters & rum mixing until just blended. Pour mixture into the cooled pie crust & bake at 350 about 12-15 minutes or until center is firm & set. Allow pie to cool 20 minutes on rack, then refrigerate uncovered at least four hours or store in freezer. When ready to serve, whip the heavy cream, sugar & rum until it forms stiff peaks. Mound onto the pie & spread evenly.