A twist on a very popular drink, it incorporates the basic ingredients of a "Mojito' and it becomes a very cool dessert.
4- large egg yolks
½-cup granulated sugar
2 oz. of 10x sugar
6-Limes juiced plus the grated zest
1 oz. of white rum
1 oz. of fresh mint
1 quart of heavy cream
1 oz. of vanilla extract
¾ cup plus 4 table spoons of cold butter cubed
No nutrition information available
Prep the pie pan (8 inch). Crush up the biscotti cookies to a fine crumble.
Melt 4 table spoons of butter and add it to the biscotti crumbs. Mix well; line the bottom and sides of the pie pan with the biscotti crust. Let pie crust chill (1 hour).
Filling: beat eggs and sugar in a bowl. Add juice, rum and lime zest to a pot, let the pot come up to one boil. Add the juice to the egg and sugar in bowl. Add juice slowly. Return the mixture to the pot, on a low flame, stir with a plastic spatula, until it thickens, 2-3 minutes. Take mixture from the pot to a bowl, and slowly whisk in the cubed butter to the mixture. Once all of the butter has been incorporated, add the chopped mint, stir to incorporate add mixture to the cooled pie crust. Let pie cool for 1 hour.
Cream: in a "Cuisinart" standing mixer, add one quart of heavy cream and 2 oz. of 10 x sugar to the bowl. With the whip attachment, whip cream until soft peak. Add vanilla extract.
Finish: take out chilled pie, add whip cream to the top of pie, and let chill for ½ hour.
Slice pie into 6 servings, garnish with a sprig of fresh mint