RumChata Key Lime Pie
Ingredients
5 beaten egg yolks
10 oz sweetened condensed milk
6 oz RumChata
1/2 cup Key Lime juice
1 9-ounce prepared (or homemade)
Graham Cracker crust.
Directions
Preheat oven to 375 degrees Fahrenheit. In a bowl beat egg yolks and combine with sweetened condensed milk and RumChata. Gradually add Key Lime juice while continuing to mix. Pour mixture into graham cracker crust. Bake in the oven for 15 minutes, remove and allow to cool. Serve cold/chilled, topped with cool whip/whipped cream and Key Lime slices if desired. *RumChata team favorite, Chocolate Covered RumChata Key Lime Popsicles! After pie has cooled, place in refrigerator until cool and cut into slices, insert 1 skewer/kabob stick into the pointed end of pie (not through the crust). Dip/pour melted chocolate over the entirety of pie slice and place on a sheet of wax paper.* Place in the freezer ASAP- get in freezer as soon as possible to protect the shape/integrity of the pie. Freeze for a minimum of 1 hr. Enjoy. Thoroughly. *Use melted chocolate at lowest possible temperature*
