Dark & Stormy Pie
Catharine Dahm
Photo by Catharine Dahm
- Serves
- 1 (if it's me) or 8
The ladies of Rolling Pens humbly and eagerly present you with the Dark & Stormy Pie. Inspired by one of my favorite drinks (the dark and stormy, of course), this pie has it all; lime, ginger, and yes you guessed it- rum. So without further adieu, we bring you the Dark & Stormy Pie. Ginger graham cracker crust, key lime filling, rum whipped cream. Wash it down with a dark and stormy. Eat it on its own. Either way, you're going to want to make this pie. Like, right now.
Ingredients
Ginger Graham Cracker Crust
- 1.5 cup finely ground graham crackers - you can buy these pre-ground if you're feeling fancy
- 3 tablespoon granulated sugar
- 2 pinch fine sea salt
- 7 tablespoon unsalted butter
Key Lime Filling & Rum Whipped Cream
- 1.5 tablespoon finely grated key lime zest
- 3 large egg yolks
- 14 ounce can of sweetened condensed milk
- 2/3 cup freshly squeezed key lime juice - about 12 limes
- 1 cup heavy cream, cold
- 3 tablespoon granulated sugar
- 1 tablespoon dark rum (although we won't tell if you add a splash more
- 1 teaspoon pure vanilla extract
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Directions
Ginger Graham Cracker Crust
- Step 1
Mix dry ingredients together, add melted butter
- Step 2
Press mixture into a 9-inch pie pan, making sure it is nice and evenly pressed
- Step 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
- Step 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
- Step 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)
- Step 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*
- Step 4
If there is any left, store in fridge for about one week. (If you can make it that long, we applaud you)