Dark & Stormy Pie

Ginger Graham Cracker Crust

• 1.5 cups finely ground graham crackers - you can buy these pre-ground if you're feeling fancy
  
• 3 tablespoons granulated sugar
  
• 2 pinches fine sea salt
  
• 7 tablespoons unsalted butter
  

1. Mix dry ingredients together, add melted butter
2. Press mixture into a 9-inch pie pan, making sure it is nice and evenly pressed
3. Pop that dude in the oven at 350 for about 10 minutes until it is lightly browned, set out to cool while you prepare filling

Key Lime Filling & Rum Whipped Cream

• 1.5 tablespoons finely grated key lime zest
  
• 3 large egg yolks
  
• 14 ounces can of sweetened condensed milk
  
• 2/3 cup freshly squeezed key lime juice - about 12 limes
  
• 1 cup heavy cream, cold
  
• 3 tablespoons granulated sugar
  
• 1 tablespoon dark rum (although we won't tell if you add a splash more
  
• 1 teaspoon pure vanilla extract
  

1. To make the key lime filling - Beat lime zest and yolks together with an electric mixer for about 5 minutes, until pale in color Add sweetened condensed milk and beat for about 3 more minutes Whisk lime juice into mixture until combined Pour filling into crust and bake for another 10 minutes (still at 350°F) until set but not browned at all Set pie out to cool completely. Once cooled, prepare rum whipped cream
2. For the rum whipped cream - Beat cream in bowl with an electric mixer for about 1 minute Add rest of ingredients and continue to beat until soft peaks form, or when it looks like whipped cream Steal a taste for yourself before putting on pie (you can thank us whenever)
3. Lather rum whipped cream on pie. If you're feelin' crazy, sprinkle candied ginger on top. Cut, serve, and watch every face in the room grin from ear to ear. *Pat yourself on the back*
4. If there is any left, store in fridge for about one week. (If you can make it that long, we applaud you)