Mojito Pie

There's nothing better than sipping on a cocktail outside on a warm summer's evening... that is until you turn your favourite cocktail into a dessert. This mojito pie is light, tangy and just the right amount of alcoholic, and it definitely deserves a place at a dinner party table.

If you don't drink alcohol then you can just swap out the rum for the equivalent amount of tonic water - you will still get the perfect marriage of the zesty lime, cool mint and the ginger in the biscuits. I love the combination of the ginger nut biscuit but just use your biscuit of choice if you prefer - digestives are usually the go-to base!

This recipe uses egg yolks only so you want to separate the eggs using two bowls, one to catch the egg whites and one for the yolks. You can save the whites (they keep in the fridge for a few days) and use them to make something like meringues or mousse.

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Recipe

Prep time: 2 hours

Cook time: 30 minutes

Serves: 12

Ingredients:

For the base:

300g Ginger Nut Biscuits

150g Melted Butter

For the filling:

3 Egg Yolks

2 Limes

Handful of Mint

3 bottle caps White Rum

1 can Sweetened Condensed Milk

50ml Tonic Water

For the topping:

300ml Double Cream

1 Lime

1 cap White Rum

Method:

1. Preheat the oven to 180°C. Grease a springform tin with butter (approx. 23cm diameter).

2. Crush the biscuits in a ziplock bag using a rolling pin (or you can do this in a sturdy bowl) until there aren't any big chunks of biscuit.

3. Put the biscuits in a bowl and add the melted butter. Stir so the butter is fully combined. Press the mixture into the bottom and sides of the tin and bake at 180°C for 10 minutes.

4. In a large mixing bowl whisk the egg yolks for 2 minutes. Add the condensed milk and whisk for a further 3 minutes.

5. Zest and juice the limes and add to the egg mixture along with the rum, tonic water and the mint (finely chopped). Whisk for 3 minutes.

6. Pour the mixture onto the base and bake for 20 minutes. Allow to cool and place into the refrigerator to set for 1-2 hours.

7. Once the pie is set, whisk the double cream, juice of the lime and the rum until stiff. Spread or pipe over the pie and decorate with mint and lime zest. Leave in the refrigerator until needed.