Ingredients
1¼cupsgraham cracker crumbs,finely-ground
2tbspsugar
5tbspbutter,melted
½cuplime juice,preferably fresh
¼cupfresh mint leaves,loosely packed
14ozsweetened condensed milk
4large egg yolks
2tbsprum,optional
whipped cream,lime zest, or mint leaves as optional toppings
Preparation
Preheat oven to 350 degrees F.
Stir together graham cracker crumbs, sugar, and butter in a bowl until evenly combined. Press mixture evenly onto bottom and up side of a 9-inch pie plate. Bake crust on the middle oven shelf for 10 minutes, then remove and let cool.
While the crust is baking, make the filling. Combine mint leaves and lime juice in a shaker or glass. Use a muddler (or the end of a large wooden spoon) to muddle the mint into the lime juice. Then strain out the juice and discard the mint leaves.
In a separate mixing bowl, whisk together the condensed milk and egg yolks in a bowl until combined. Add the minty lime juice and rum (if using) and whisk by hand for 1 minute until combined and slightly thickened.
Pour filling into crust and bake on the middle oven shelf for 15 minutes. Transfer pie to a cooling rack, and let sit until it reaches room temperature. Then refrigerate for at least 3 hours, or until chilled and set.
Add optional toppings just before serving, if desired.
