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5 from 1 vote

Mojito Pie

This mojito pie recipe is refreshing with its fresh lime and mint flavors.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert
Cuisine: Mexican
Keyword: 4th of july, no bake, pie
Servings: 12 -16 servings

Ingredients

Graham Cracker Crust Ingredients:

  • 1 1/4 cups finely-ground graham cracker crumbs
  • 2 Tbsp. sugar
  • 5 Tbsp. butter melted

Filling Ingredients:

  • 1/2 cup lime juice (preferably fresh)
  • 1/4 cup fresh mint leaves loosely packed
  • 1 (14-ounce) can sweetened condensed milk
  • 4 large egg yolks
  • 2 tablespoons rum (optional)

Optional topping:

  • 2 cups whipped cream
  • lime zest
  • mint leaves

Instructions

To Make The Graham Cracker Crust:

  • Preheat oven to 350°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 (4-cup) pie plate. Bake crust on the middle oven shelf for 10 minutes, then remove and let cool.

To Make The Filling:

  • While the crust is baking, make your 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.