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RumChata Key Lime Pie

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.

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 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 Piecicles!
After pie has cooled, place in refrigerator until cool and cut into slices, insert 1 skewer/kabob stick into pointed end of pie (not through crust). Dip/pour melted chocolate over entirety of pie slice and place on sheet of wax paper.* Place in freezer ASAP- get in freezer as soon as possible to protect shape/integrity of the pie.
Freeze for minimum 1 hr. Enjoy. Thoroughly.

*Use melted chocolate at lowest possible temperature*

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